Friday, June 15, 2007

Take your bean-o!

I was lazy Thursday night and had left over 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.


Stef said...

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!

ScottE. said...

The flour works to make a roux, to thicken the soup; so it's not just broth and veg.

Terri in WI said...

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. :)