Tuscan Vegetable Soup
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. View attachment 12302View attachment 12302View attachment 12302
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. View attachment 12302View attachment 12302View attachment 12302
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