tuscan bean soup.

You may one of the lucky ones who is actually experiencing Spring. We Seattlelites are not, and so we make do by eating soup.

But soup that’s good so you hardly care that it’s 45 degrees and rainy. (…I still care, but I am deluding myself…) That’s where this soup recipe comes in, and it’s healthy and quick to boot! Serve with a crusty whole grain bread, and you’ve got a great weeknight meal. (Even Christian, who doesn’t like soup as the main focus of a meal, really likes this soup and suggested we make it again!)

lv, molly

Tuscan Bean Soup

Serves 6

1/2 white onion, roughly chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tsp oregano
1 Tbl olive oil
8 cups veggie broth (or water + stock concentrate)
1 14.5oz can of Italian plum tomatoes, crushed
1 14.5 oz can of cannelini beans, rinsed
2 to 3 stalks red chard, cut into 1-inch pieces, tough ribs removed
2 large carrots, diced
2 ribs celery, diced
3 Tbl minced fresh Italian parsley
2 Tbl grated Parmesan cheese
salt and pepper to taste

In a large pot on medium heat, sauté onion, garlic and chili flakes in olive oil until onions are almost translucent. Add carrots and celery, and cook a few minutes more.

Add broth and tomatoes, and stir. After a few minutes, add beans and chard, and cook only a few minutes more. Don’t overcook the chard.

Ladle soup into warm bowls. Top with parsley, Parmesan, and salt and pepper.

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