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All public Recipes -> Soup -> Tuscan Bean Soup with Leafy Green Vegetables

Tuscan Bean Soup with Leafy Green Vegetables

By: F T.

Description:
Time:	1 hr 40 min (10 min to prepare, 1 hr 30 min to cook)
Meal type:	Soup
Ethnicity:	Eastern European
Number of Servings:	6
Ingredients:
1 cup dried cannellini , cranberry or navy beans -- soaked and drained 10 cups water 1 tablespoon olive oil 2 cups chopped leeks -- well rinsed 1 cup Diced celery 8 each mushrooms -- sliced 4 each cloves garlic -- minced 2 each carrots -- peeled and diced 1 cup chopped white or red potatoes 3 cups shredded kale, Swiss chard, and spinach -- mixed 3 tablespoons tomato paste 1 tablespoon dried basil 1 tablespoon dried oregano 2 teaspoons dried sage 0.5 teaspoon salt 0.25 teaspoon red pepper flakes 2 tablespoons Dry red wine
Directions:
Place the beans and water in a large saucepan and cook for 1 hour, 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 the leeks, celery, mushrooms, and garlic. Saute for about 7 minutes. Add the beans, reserved cooking liquid, and remaining ingredients and simmer for 20 minutes, stirring occasionally. Ladle the soup into bowls and season with salt at the table. Serve hot with Italian bread.
Notes:

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