Last week I whipped up a huge batch of this delicious soup and we LOVED it! This recipe was from the April/May 2014 Issue of Clean Eating magazine but I made a few changes to the original recipe. We will definitely be making this again.
Tuscan White Bean Soup
Adapted from Clean Eating Magazine
Serves 2 (Which is why I actually quadrupled the recipe to serve 8)
Ingredients:
Drizzle of Olive Oil
1 carrot, peeled and chopped into rounds
1 stalk of celery, chopped
1/2 white onion, chopped
1 clove garlic, minced
1/4 tsp dried rosemary
1/4 tsp fennel seeds
1/8 tsp red pepper flakes
1 cup vegetable broth
1 cup water
1 15 oz can Cannellini Beans, drained and rinsed
3 oz all-natural Turkey Sausage - I got small breakfast turkey sausages and used the whole 12 oz package in my huge batch
1 1/2 cups packed baby spinach, chopped a bit
Instructions:
In a dutch oven heat drizzle of olive oil on medium. Add carrot, celery, onion, and saute, stirring often, until lightly browned, about 6 minutes. Add garlic, rosemary, fennel, red pepper flakes, and saute for 1-2 more minutes. Add broth and 1 cup of water. Cover, increase heat to high and bring to a boil. Stir in beans, cover and reduce heat to medium-low. Simmer until veggies are very tender, about 10 minutes.
Meanwhile drizzle medium skillet with a little olive oil and heat on medium-high. Remove sausages from casings and add them to skillet. Crumble with a wooden spoon as the cook. Cook until lightly browned- 4-5 minutes. Remove from heat and set aside. I like to put my sausage on some paper towels to absorb as much oil as possible before adding to the soup.
Remove soup from heat and transfer 1 cup to a blender. Remove plastic stopper from blender lid and hold a kitchen towel over the lid to allow the steam to escape. Blend until smooth, then return to dutch oven. Heat the soup again on low and add the spinach. Simmer until the leaves are wilted. Stir in sausage and remove from heat.
Enjoy!
Luves,
Laura
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