Tuscan Bean Soup

Discussion in 'Food and nutrition' started by Andy & Shell, Feb 11, 2004.

  1. Andy & Shell

    Andy & Shell Guest

    Tuscan Bean Soup

    Makes 6 servings(about 2 cups each)

    1 cup chopped onions
    1/2 cup celery 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon flour
    2/4 to 1 teaspoon dried rosemary leaves
    3/4 teaspoon dried thyme leaves 2 bay leaves 1 whole cloves
    4/4 teaspoon pepper 4 cans(14 1/2 ounces each) low-salt vegetable broth 1 can(17 ounces) green baby
    lima beans, drained and rinsed 1 can(15 ounces) garbanzo beans, drained and rinsed 1 can(15
    ounces) red beans, drained and rinsed 2 tablespoon low-sodium tomato paste 1 1/2 cups cooked
    regular or quick-cooking barley 1 large Idaho potato, unpeeled, cut into 1/2-inch pieces 1 cup
    sliced carrots 1 cup packed sliced spinach leaves

    Saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs
    and pepper and saute until onions are tender, 2 to 3 minutes longer. Add vegetable broth, beans
    and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25
    minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time.
    Discard bay leaves.

    Rec.food.recipes is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/