Wednesday, July 3 2013, 12:16 PM MDT
Tuscan Bean Soup
As aired on February 22, 2013
Recipe courtesy of Chef Bryan Woolley
1 cup chopped onion (1 medium)
½ cup chopped celery
3 cloves garlic, minced
1 tablespoons olive oil
1 tablespoon flour
1 teaspoon dried rosemary leaves
¼ teaspoon dried thyme leaves
¼ teaspoon black pepper
7-8 cups chicken stock
1 ½ cups cooked baby lima beans, or 1 can (15 oz), drained
1 ½ cups cooked or 1 can (15oz) garbanzo beans, drained
1 ½ cups cooked or 1 can (15oz) kidney beans, drained and rinsed
2 tablespoons tomato paste
1 large Klondike Rose Potato, unpeeled, cut into 1/2 inch pieces
1 cup sliced carrots (2 medium)
1 cup packed sliced spinach leaves
***½ cup dry beans makes 1 ½ cups cooked.***
1. In a large saucepan cook onion, celery, and garlic in oil until soft.
2. Stir in flour, herbs and pepper; cook until onions are tender.
3. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20-25 minutes, adding potato, carrots, and spinach during last 10 minutes of cooking time.
4. Serve warm or at room temperature.
(Copyright 2013 Sinclair Broadcast Group)