Tuscan Vegetable Soup, my way.PattY1[B]Tuscan Vegetable Soup[/B]
1lb. dried Cranberry Beans
soaked and cooked in 10 cups water with 1 large Bay Leaf, 1/2 t Sage, 1/2 t Thyme, 1 T Parsley and 1 T chopped Garlic, Salt and Pepper to taste.
1 cup medium Onion, 1/2 cup Celery and 1 cup Carrots finely diced. Saute in 1 (or more) T Olive Oil. Add 1/2 t Thyme, 1 t crushed Rosemary, 1t Basil, 1 t chopped Garlic, Salt and Pepper to taste. Combine with the beans and broth and add 1 15 oz. can Salt Free Tomatoes. Simmer, partially covered for until all the vegetables are soft. Add thawed and drained chopped Spinach. Heat through. Sprinkle with Parmesan Cheese. [ATTACH]12302[/ATTACH][ATTACH]12302[/ATTACH][ATTACH]12302[/ATTACH]3 stars