Tuscan Bean Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied or divided by 2. This recipe makes great leftovers. Like many soups, it’s actually better the next day. Reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 1 tsp., whole Fennel seed (crushed into powder) |
| 4 Cloves Garlic, raw (thinly sliced) |
| 1 large White onions (finely diced) |
| 1 Large stalk Celery, raw (diced) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 cup Water |
| 2 cups No salt added vegetable stock |
| 1 tsp., leaves Dried basil |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 1 Tbsp. No salt added tomato paste |
| 1 tsp. Dijon mustard |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the garlic and fennel and cook for one minute. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the beans, water, basil, oregano, marjoram, tomato paste, mustard, salt and pepper.
Stir well.
Cover, reduce the heat and simmer for 30 minutes. Stir occasionally.
Uncover and simmer for 30 minutes. Stir occasionally.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a cross between a soup, a stew and a side dish of beans. They can be served as a side dish for almost any meal. You can serve them as a stand-alone soup and the feature of dinner along with a side salad or a sandwich.
The creamy and rich beans have a great warm, savory Italian flavor. Best of all the soup is super simple to make.