January 17, 2013

Tuscan Bean Soup

On the Menu Today~
Tuscan Bean Soup

A wonderful, warm and delicious soup.
Perfect on a cold, snowy evening~

Serve Tuscan Bean Soup with
thick, buttered sliced of hearty Italian bread.

Tuscan Bean Soup

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 green pepper, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and sliced
  • 1 pound sweet Italian sausage
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried Italian seasoning
  • 8 cups beef broth
  • 1 (14 1/2 oz) can cannellini beans, drained and rinsed
  • 1 (14 1/2 oz) can diced tomatoes
  • 1 cup mini penne pasta
  • 1 cup fresh green beans, cut in half
  • 1 small zucchini, sliced
  • 1 cup fresh or frozen spinach, chopped and squeezed dry if using frozen
Cooking Directions
  1. In Dutch oven, heat 3 tablespoons olive oil. Saute' onion, garlic, green pepper, celery, carrots, sweet sausage, parsley flakes, salt and pepper. Cook until sausage is browned and vegetables are tender. Drain fat. Add 8 cups beef broth and diced tomatoes.
  2. Bring to a boil. Add penne pasta; reduce heat to simmer. Add green beans, zucchini and spinach. Simmer for 30 minutes to 1 hour. Serve with Parmesan Cheese.
SoupPasta, Beans

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