Recipies Souping It Up

Tuscan Bean Soup

1 cup onions chopped
1/2 cup celery chopped
3 cloves garlic minced
1 tablespoon olive oil
1 tablespoon flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole clove
1/4 teaspoon pepper
1/2 teaspoon salt
4 cans (14 1/2 ounces each) low-salt chicken broth
1 can (17 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
1 can (15 ounces)  Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces)  Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
2 T tomato paste
1 1/2 cups cooked barley
2-3 med boiling potatos, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves or arugula

Preparation

Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.

Add chicken 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.  Taste and add salt and pepper, as needed.   Makes 6 servings.

NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packaged beans and need soaking information? Click here

Related Links
American Dry Bean Board