Thursday, October 16, 2008

Tuscan Bean Soup

Nothing makes me feel cozier than a wonderful bowl of soup, a cup of hot tea, and a quilt. I may still look and feel like spring, I'm getting ready for the days that are coming. Because I know there's no way to stop the flakes from coming.
Here's a great soup recipe called Tuscan Bean Soup. And if you're interested in quilts and you like the picture at the top, check out the site of the creator at England Design.

Tuscan Bean Soup

1 t. olive oil
1/2 small red onion, chopped
1 medium rib of celery, chopped
1 medium garlic clove, minced
2 c. fat-free, low-sodium chicken broth
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained
1 14.5 oz. can no-salt-added diced tomatoes, undrained
1 t. dried oregano, crumbled
1/2 t. dried thyme, crumbled
1/4 t. crushed red pepper flakes
2 c. fresh spinach leaves
1/3 c. shredded or grated Parmesan cheese

In a larger saucepan or Dutch oven, heat oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4-5 minutes, or until the onion and celery are tender.

Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended.

Stir in the spinach. Simmer, covered for 2-3 minutes, or until the spinach is wilted. Ladle into 6 bowls. Sprinkle with the Parmesan, as desired.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories


Proud Italian Cook said...

Those quilts are beautiful! I love the Tuscan ones, can you buy those?
Love your soup too!

Machelle said...

Yummy, What some wonderful tasty looking recipes! I have got to try this soup.