Friday, January 15, 2016

Tuscan Bean Soup


This is a delightful soup that incorporates beans into the diet and beans aid us in cholesterol!

You’ll Need
  • 2 slices bacon, chopped
  • 2 Tablespoons olive oil
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 medium onion, chopped
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups water (more if needed)
  • 2 cups navy beans, cooked (save bean juice)
  • 2 teaspoons dried rosemary
  • 2 Tablespoons chopped parsley
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ¼ pound elbow macaroni or Arborio rice
  • 1/3 cup freshly grated parmesan or Asiago cheese

Directions
  • In large pot, cook the bacon until crisp.
  • Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
  • Stir in flour and tomato paste.
  • Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
  • Simmer slowly until the vegetables are tender, adding water as needed.
  • Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
  • Add water, if needed.
  • Add the beans and heat through.
  • Taste for adequate seasoning.
  • If soup is not thick, puree one third of it and return the puree to the pot.
  • Serve soup with a bowl of grated cheese.

1 comment :

Anonymous said...

Perfect for the pressure cooker!! ;) Haley