Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Tuscany White Bean Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


by Eileen Goltz for the OU



List of Ingredients




4 cans white beans, drained
1/2 cup white wine or water
5 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
1 bay leaf
2 carrots, finely chopped
2 stalks celery, finely chopped
1 teaspoon thyme
2 tomatoes, peeled, seeded and chopped
salt and pepper to taste
3 1/2 cups gf vegetable or chicken broth - brought to the boil (or use boiling water)


Recipe



Place 3 cans of the drained white beans and the wine in the bowl of a food processor, process to smooth and set it aside. In a soup pot saute the onions carrots and celery together in the olive oil. Cook for about 5 minutes and then add the garlic, thyme and tomatoes and cook for 8 minutes, stirring constantly.

Add the warmed broth, the remaining beans and the processed beans. Stir the mixture until combined. Season to taste with salt and pepper. Simmer on low heat for 15 minutes. Serves 6

Note from BL: If you use boiling water, adjust your seasons.