Friday, December 19, 2014

Tuscan Bean Soup

This was the perfect Meatless Monday meal for this cold week.  It is very hearty and will fill you and your husband up.  
3 tbsp olive oil
1 container of Mirapoux(14 ozs) plus additional 1/2 cup of onion, chopped)
3 cloves of garlic, minced
3 cans of Cannellini Beans, drained
1 can diced tomatoes
1/2 zucchini, sliced 
4 cups Vegetable Broth
2 cups of kale, chopped
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme (stem removed)
Salt & pepper, to taste
Shaved Parmesan
In large pot heat olive oil over medium heat.  Add Mirapoux and extra onion.  Saute until softened.  Add garlic. cook for additional 2-3 minutes.  Add bean, tomatoes, zucchini and broth.  Simmer for 20-25 minutes.  Puree half of the soup with immersion blender. Add kale, rosemary, thyme, salt and pepper.  Cook form 15 more minutes or until kale is wilted.  Enjoy and serve in individual bowls with shave parm on top!


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