What’s Cookin’? Merritt’s Tuscan Bean Soup [Recipe]
Tuscan Bean Soup
I Tbsp. olive oil
1/2 small sweet onion, diced
1 stalk of celery, sliced
2 medium carrots, peeled and thinly sliced
2 cloves garlic, minced
2 tsp. Italian herb seasoning blend
32 oz. low-sodium chicken broth
14 oz. diced tomatoes
14 oz. cannellini beans, rinsed and drained
1 cup kale, stems removed and chopped
Heat olive oil in a 10-inch skillet. Add onions, celery, and carrots. Cook until onions begin to soften. Add garlic and Italian seasoning. Stir mixture together with a spatula and cook for about 1 minute.
In a soup pot add broth, tomatoes, and cannellini beans. Add onion, celery, and carrot mixture to broth mixture. Bring to a boil then reduce heat to medium. Simmer for 20 minutes. Add kale and cook for another 2 minutes.
Note: Ground beef, sausage, chicken can be added to the soup if desired. This soup works well as a main dish or as a side.
Yield: 6 servings
Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.