vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Tuscan Bean Soup With Leafy Green Vegetables

Tuscan Bean Soup with Leafy Green Vegetables
RAW PAPAYA SALAD

Raw Papaya Salad

Raw papaya salad is most popular dish among women in Thailand and it is very healthy and ...

GINGER RASAM

Ginger Rasam

This Ginger rasam is one such variety, which is used for sore throat, cold or fever. This...

Mutton bones rasam

Mutton Bones Rasam

Mutton bones rasam is a luscious, flavorful, tangy and spicy soup made of tender mutton b...

Lentil And Meat Soup

Lentil And Meat Soup

This is a famous Moroccan soup Moroccan lamb harira recipe - Bring lamb, onion, lentils, ...

Satay Sauce

Satay Sauce

This is a basic Satay Sauce made with coconut milk and peanut butter - Its wonderful. ...

CABBAGE AND CORIANDER SOUP

Cabbage And Coriander Soup

This delicious, healthy and simple cabbage soup recipe is a real winter warmer. ...

Tuscan Bean Soup With Leafy Green Vegetables Recipe, How To Make Tuscan Bean Soup With Leafy Green Vegetables Recipe

It is quite easy to make! Learn the recipe of Tuscan Bean Soup with Leafy Green Vegetables by vahchef.

This easy Tuscan bean soup is the perfect meal for stormy weather and busy weeknights!

About Recipe

How to make Tuscan Bean Soup with Leafy Green Vegetables

(59 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
93 mins		 Total time
103 mins
Tuscan Bean Soup with Leafy Green Vegetables
Author : Vahchef
Main Ingredient : Beans
 Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Tuscan Bean Soup with Leafy Green Vegetables
• Dried cannelloni , cranberry or navy beans - 1 cup.
• Leeks (chopped) - 2 cups.
• Celery(chopped) - 1 cup.
• Tomato paste - 3 teaspoons.
• Mushrooms (sliced) - 8 numbers.
• Garlic (minced) - 4 cloves.
• Carrot (chopped) - 2 numbers.
• Potato (chopped) - 1 cup.
• Shredded kale, swiss chard, and spinach (mixed) - 3 cups.
• Dried basil - 1 tea spoon.
• Dried oregano - 1 tea spoon.
• Dried sage - 2 teaspoons.
• Red pepper flakes - 1/4 tea spoon.
• Dry red wine - 2 teaspoons.
• Water - 10 cups.
• Olive oil - 1 tea spoon.
• Salt - half tea spoon.
Method:
  • In a large saucepan, add beans and water. Cook for 1 hour or until the beans are tender. Drain, reserving 6 cups of the cooking liquid, and set aside.
  • Heat the oil in another large saucepan and add leeks, celery,mushrooms, and garlic. saute for about 7 minutes.
  • Add the beans, reserved cooking liquid, and remaining ingredients andsimmer for 20 minutes, stirring occasionally. Add salt.

Serve hot with italian bread.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter