Сообщения
Tuscan White Bean Soup aka Ribollita is hearty, creamy and SO cozy!! It takes only 15 minutes of prep time! It's such an easy soup to make, and after simmering, you blend half of it for a creamy and flavourful base. Definitely a must for the holiday season.
Tuscan White Bean Soup
- INGREDIENTS
- 2 tablespoons oil
- 1 large red onion (188g) finely diced
- 4 ribs of celery finely diced
- 1 large carrot or two medium size carrots 226g, diced
- 5 cloves garlic (12g) minced
- salt & pepper to taste (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper – this will depending on the saltiness of your veggie broth so add less to start)
- 1 tablespoon Italian seasoning (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil)
- 30 ounces cooked white kidney beans so 2 15-ounce cans of cooked white kidney beans
- 4 cups vegetable broth
- ½ cup water
- 1 cup kale shredded
- juice of 1 lime
- In a large, deep pot over medium heat, add the oil to heat.
- Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
- Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
- Add in the italian seasoning, kidney beans and stir to combine.
- Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a simmer for about 20 minutes.
- Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
- Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
- Allow soup to cool slightly then serve with some bread! Enjoy!
Комментариев нет:
Отправить комментарий