Tuscan White Bean Soup
How to turn a can of beans into a healthy, hearty meal..
Recipe serves two
1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage
olive oil
pastured butter
chicken stock
marjoram, parsley, sea salt and cracked pepper
Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.
Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.
Add garlic, chorizo and leeks and sauté 2 minutes more.
Add beans and enough chicken stock and reserved liquid to almost cover. Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.
Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.
Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.
Erin said,
July 19, 2009 at 8:18 am
I have all of these ingredients & will be making this tonight. Yum!
Ren said,
July 19, 2009 at 4:20 pm
Thanks, Erin
Betsy said,
July 19, 2009 at 6:38 pm
Oh, that sounds heavenly!
Ren said,
July 19, 2009 at 11:29 pm
I find this recipe to be really satisfying. Try using the bread as your spoon- delicious.
Thanks!