TUSCAN BEAN SOUP - My Recipes for You

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Sunday, July 14, 2019

TUSCAN BEAN SOUP


INGREDIENTS
  • 1 1⁄2 cups dried cannellini beans, soaked overnight (or 2 15-ounce cans)
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 1⁄2 yellow onion, chopped, plus rings for garnish
  • 3⁄4 cup extra-virgin olive oil
  • 4 cloves garlic (3 minced, 1 halved)
  • 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
  • 1 small zucchini, cut into 1⁄2″ cubes
  • 4 large kale leaves, stemmed and chopped
  • 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
  • salt and freshly ground black pepper, to taste
  • 1 15-ounce can diced tomatoes
  • 2 quarts chicken or vegetable stock, reduced sodium, plus extra water if needed
  • 1 bay leaf
  • 1⁄2 teaspoon red chili flakes (optional)
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 8 thick slices country-style bread
  • Parmesan Cheese, freshly grated

NEXT instructions you can go  HERE

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