Easy Tuscan Bean Soup
Ingredients
- 3 tablespoons olive oil
- 2 medium carrots
- 1 large onion,
- 1 rib celery,
- 1 clove garlic,
- 3 sprigs fresh oregano
- 1/4 teaspoon salt
- to taste Black pepper,
- 2 (15-ounce) cans cannellini beans
- 5 cups chicken stock
- 4 cups baby kale
- 1 tablespoon fresh oregano,
- Olive oil,
- grated Parmesan
- 1/2 baguette baguette
- Olive oil
- 1/2 cup grated Parmesan
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Instructions
- In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
- On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
- Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.,Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.
- Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.
- Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt.
- Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
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