Wednesday, May 7 2014, 10:00 AM MDT
Tuscan Bean Soup
As aired on October 29, 2013
Recipe Courtesy Chef Bryan Woolley
1 large onion, chopped
1/2 cup chopped bacon
1 large potato, diced
3 garlic cloves, minced
2 cups cooked cannellini or great northern beans cooked
1 cup shredded green cabbage
6 cups chicken stock
1/4 cup chopped Italian flat leaf parsley
2 tbsp freshly chopped oregano
Shredded parmesan cheese
extra virgin olive oil
salt and pepper to taste
1.Heat a large pot on the stove and add just enough olive oil to the pan to lightly coat the bottom.
2.Add the onion, bacon, potato and garlic to the pan and sauté until fragrant. Add the cannellini beans or great northern beans and shredded cabbage to the pot. Being very careful not to smash the beans, sauté everything together.
3.Add the chicken stock and bring the soup to a boil. Reduce the heat to a simmer and cook for ten minutes.
4.Add the chopped parsley, and oregano to the soup and gently stir to combine.
5.Using a potato smasher, gently smash some of the soup to help thicken the broth.
6.Ladle the soup into your four soup bowls, sprinkle with shredded parmesan cheese and drizzle with extra virgin olive oil. Garnish with additional parsley and freshly chopped oregano. Salt and pepper to taste. Serve and Enjoy!
(Copyright 2013 - Sinclair Broadcasting Group)