Spiced Tuscan White Bean Soup

 

2 cans cannelloni beans

3 carrots, diced

1 stick of celery, diced

1 TBS olive oil

1 yellow onion, diced

4 cloves garlic minced

2 - 3 medium potatoes cut into 1/2” cubes. 

4 large leaders of kale remove stem and chop or tear up. (Optional)

2 boxes vegetable broth (you can use chicken broth if you prefer)

2+ tsps Italian Seasoning

2+ tsps  Rosemary

1 tsp basil

1 tsp Red Pepper Flakes, more if you like it spicier or sriracha 

Ground Black Pepper to taste

Drain and rinse beans.  Sauté half the carrots, the celery and onions in a TBS olive oil.  Add the beans and one box of broth.  Cook 15 minutes.

Reserve 3/4 c of beans mixture. Put the rest of the bean mixture in the blender and purée along with the garlic, Italian Seasoning, Rosemary, and Red Pepper Flakes. Return the bean purée to the pan, add the reserved beans, carrots, potato, and kale if using. Season with pepper and eat simmer until vegetables are tender. 

Puréeing the beans makes the soup thicker.  We like it spicier so I add more red pepper.  The soup is good with bread or garlic bread.

SPICY VEGETABLE SOUP BROTH

This is great for colds, or as a base to add for other soups. It freezes well.

1 large onion diced

 2 large carrots diced

Several slices of jalapeno (the number will depend on how spicy it is.)

1 inch of ginger peeled and chopped or the equivalent of powdered ginger

1 tsp cinnamon

1 tsp turmeric

1 tsp oregano

black pepper to taste

dash of cayenne

2 boxes of vegetable broth

4-6 large cloves of garlic cut into pieces. (DO NOT add until you puree.)

Saute onions and add other ingredients, except the garlic, and about 1/2 of one box of broth. Simmer until the carrots are mushy tender.

Put it all in the blender, add the garlic and puree. Add more broth as needed to make it liquid so it will puree well.

Return to the pan and add the rest of the broth.

Let simmer for about one hour and serve.

The leftovers go well in a vegetable broth-based onion soup.

STOUP

I have a nice part of stoup simmering on the stove. Stoup is a really thick vegetable soup that’s more like a stew. It’s a soup stew.

I chop and sauté a large yellow onion. (You can use oil. I have waterless cookware so I don’t.)

4 chopped and one shredded carrots

1 shredded large parsnip

1 shredded Small zucchini

5 cloves of garlic minced (we love garlic! You can use less)

3-4 (fist sized) Yukon gold  or any white potatoes cut up

3 small orange sweet potatoes/ yams cut up

1 TBS of Thyme

Pepper to taste

1 1/2  - 32 oz boxes of vegetable broth (I subbed in one of my 2 cup Tupperware containers of my spicy soup broth which I make and freeze.) The recipe can be found here.

I usually purée some of the zucchini and parsnips and onions with the garlic  in a little bit of the broth to make it a little thicker before I add the potatoes. You can add other vegetables as you see fit the last time I made it I used cauliflower and I skipped the parsnips since I didn’t have one. I’ve also made it with turnips. And you can add pumpkin if you want. I really like the combination of the sweet potatoes and the regular potatoes. You can also variate by adding different colored carrots.