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

 Enjoy!

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

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