I was lazy Thursday night and had left over
pizza...it held up well. Ms. Terri in WI has contributed a recipe she came up with this week and loved! Thanks Terri! Enjoy everyone.
Terri’s Tuscan Bean Soup
(not sure what makes it Tuscan, but go with it!)
Around 1 1/2 cups finely chopped celery
About 1 cup of chopped baby carrots
At least 1 1/2 medium onions, chopped
3 tablespoons vegetable oil (I’m sure olive oil would’ve worked)
2 1/2 tablespoons flour
2 cups water
1 can (16 oz.) Bush’s large Butter Beans, drained (I only had 1 can)
1 can (14 oz.) diced tomatoes
A lot of dried Italian seasoning
A few shakes of crushed hot red pepper
Kosher salt to taste
Lots of McCormick’s pepper blend
4 or 5 large fresh basil leaves, left whole
As much minced/chopped garlic as you can stand (I used dried)
Shredded parmesan cheese
Cook celery, carrots and onion in oil until soft.
Add flour, cook and stir 1 minute. Gradually add water, stir until smooth.
Add remaining ingredients, except cheese.
Bring to a boil, then reduce to a simmer for 20-25 minutes, or until thickened.
Serve with a sprinkling (or a lot!) of parmesan cheese.
3 comments:
This sounds good.... can it be done without the flour? Does that serve as a thickening agent? I've made similar "garden vegetable" soups in the crockpot before, but I like this Italian/bean twist. Thanks for sharing!
The flour works to make a roux, to thicken the soup; so it's not just broth and veg.
You can absolutely omit the flour. It really is only serving as a thickener...the left overs the next day were sooo thick, it was like stew! Still fantastic. Actually, it was even better the next day. :)
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