Tuscan Bean Soup with Bruschetta Muffins
Tuscan Bean Soup With Tomato Bruschetta Muffins
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2 quarts Great Northern Beans canned (or cannellini
3 tablespoons olive oil
1 cup prosciutto -- chopped
2 cups leek -- halved
2 teaspoons garlic cloves -- chopped
3 quarts chicken stock
1 pound cabbage -- thinly sliced
1 pound mixed soup vegetables
1 pound carrots -- sliced frozen
3 cups small zucchini -- sliced
Salt and freshly ground pepper
12 Bays English Muffins
6 oil packed sun-dried tomatoes -- reserve 1/4
3 garlic cloves -- minced
9 roma tomatoes -- sliced
1/3 cup onion -- chopped
1 bunch fresh basil leaves
12 slices sliced mozzarella cheese
Rinse and drain beans
In large saucepan, heat oil. Saute prosciutto with vegetables over
medium-high heat until lightly browned. Add beans to vegetables. Add
stock; stir to combine. Bring mixture to a boil, reduce heat. Add
vegetables to bean soup. Cover and simmer 15 minutes or until vegetables
are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160
degrees F. As ordered, garnish each portion with chopped parsley. Cut each
sun-dried tomato into 8 strips. Combine reserved oil with minced garlic.
Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12
minutes or until edges are crisp and golden brown. Brush each muffin half
with tomato/garlic oil. Top with fresh and sun-dried tomatoes, onions,
basil and cheese. Serve with Tuscan Bean Soup.
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