Tuscan White Bean Soup
Submitted by aidells ~
November 30, 2010
Recipe
Ratings & Reviews (0)


Summary

Yield
Servings
Prep time1 hour
Meal-CourseDinner
CuisineAmerican
Characteristics
Holiday/Celebrations
Preparation MethodSlow Cooker
Standard Key Words

Description

Ingredients

2Tolive oil
1/2cchopped celery
1/2cchopped carrot
1/2cchopped onion
2 large garlic cloves, finely chopped
1/8thot pepper flakes
1/2lbbaking potato, peeled and chopped
3cchicken stock
2cncannellini beans
4 Aidells Sun-Dried Tomato Sausage links, sliced into 1/2-inch rounds
1/2bnSwiss chard, stocks removed, cut into ribbons
  salt and freshly ground black pepper to taste to taste

Instructions

Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion and cook, stirring, for 5-6 minutes until the vegetables are tender and beginning to brown. Add the garlic and hot pepper flakes and cook 1 minute longer. Add the potato and 1 cup of stock. Bring to a boil, turn down to a simmer, cover and cook about 10 minutes.

Drain and rinse the beans. Placehalf of the beans in a food processor with 1 cup of stock and purée. Stir into the saucepan. Add the remaining can of beans, stock, and sausage to the soup. Bring back to a boil, turn down to a simmer and add the chard. Cook until the chard is wilted, about 1-2 minutes. Season to taste with salt and pepper.

Comments

 
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