Thursday, June 7, 2012

{soups-salads-and-salad-dressings} Tuscan Bean Soup

 

Tuscan Bean Soup
 
definition list of 1 items
1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 (14 1/2-ounce) cans low-salt chicken broth
1 (17-ounce) can baby lima beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can red beans, rinsed and drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves
list end
list of 2 items
1. Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes
longer.
2. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots
and spinach during last 10 minutes of cooking time. Discard bay leaves.
list end
 
Makes 6 servings (about 2 cups each).

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment