FITLIVINGMYWAY
2,500-3,999 SparkPoints 2,732
SparkPoints
 
SparkGoodies
go to goodies page
Gold Star
From:
FITLIVINGMYWAY
go to goodies page
Balance Board
From:
FITLIVINGMYWAY
go to goodies page
Boxing Gloves
From:
FITLIVINGMYWAY
Awards

 
Interact with FITLIVINGMYWAY
Add as SparkFriend Send Private Message Leave Comment Recent Message
Board Posts




Shown if member clicks "Read More"








(Shown after Message Board Posts)
Add a Link
Save Changes
Blogs
This user doesn't have any public blog entries.
SparkFriends
 
 
 
 
 
SparkTeams
This user doesn't belong to any groups
Login to Leave Comment
Comments
  • v 10XPERLB
    Official Version from Simply Recipes .com

    Easy Tuscan Bean Soup Recipe
    Prep time: 20 minutes Cook time: 30 minutes Yield: 4 servings


    INGREDIENTS
    For the soup:

    3 tablespoons olive oil
    2 medium carrots, thickly sliced
    1 large onion, coarsely chopped
    1 stalk celery, coarsely chopped
    1 clove garlic, finely chopped
    3 sprigs fresh oregano
    1/4 teaspoon salt
    Black pepper, to taste
    2 (15 -ounce) cans cannellini beans or other small white beans, drained and rinsed
    5 cups chicken stock or vegetable stock
    4 cups baby kale or baby spinach, stems removed if tough
    1 tablespoon chopped fresh oregano, for garnish
    Olive oil, to serve
    Extra grated Parmesan, to serve
    For the parmesan toasts:

    1/2 baguette, thinly sliced
    Olive oil
    1/2 cup grated Parmesan

    Directions
    1 Cook the vegetables: In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.

    2 Prepare the beans: On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.

    3 Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.

    Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.

    4 While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.

    5 Add the greens to the soup: Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.

    6 Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.
    295 days ago

    Comment edited on: 8/26/2020 1:44:03 PM