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
CREAM OF FRESH MUSHROOM SOUP

Cream Of Fresh Mushroom Soup

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream ...

Cashew nuts Tossed Vegetables

Cashew Nuts Tossed Vegetables

Delicious cashews along with tossed vegetables add a load of health benefits to this quic...

MUSHROOM AND WALNUT SOUP

Mushroom And Walnut Soup

Mushroom and walnut soup is a healthy, nutritious soup prepared with walnut and mushroom ...

KOSHIMBIR

Koshimbir

Koshimbir is a traditional Maharashtrian salad recipe with grated cucumber, carrots, toma...

BAKED MASALA PAPDI

Baked Masala Papdi

Papdis are crisp, small flour crackers or pooris laced with either carom or cumin seeds o...

HOME MADE RAMEN NOODLE SOUP

Home Made Ramen Noodle Soup

Ramen noodle soup is a traditional Tokyo recipe and it is a simple, comforting recipe, t...

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


 


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