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
Cashew nuts Tossed Vegetables

Cashew Nuts Tossed Vegetables

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

KOSHIMBIR

Koshimbir

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

MUSHROOM SOUP

Mushroom Soup

Mushroom Soup is such a hearty and warming soup and so good for a winter day. This smooth...

CREAMY PUMPKIN AND COCONUT SOUP

Creamy Pumpkin And Coconut Soup

How to makeCREAMY PUMPKIN AND COCONUT SOUP?How to cookCREAMY PUMPKIN AND COCONUT SOUP?Le...

Moong Dal Oats Shorba

Moong Dal Oats Shorba

Moong dal shorba is an excellent light meal to have with loaf of bread or can just even h...

Rainbow Salad Health and Colors - Be Fit Be Cool AAPI

Rainbow Salad Health And Colors - Be Fit Be Cool Aapi

This tasty color full salad is a combination of vegetables and fruits, which is very heal...

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