Saturday, March 23, 2019

HEARTY TUSCAN SOUP RECIPE



Canned fire roasted tomatoes – what a great invention! I have fallen in L-O-V-E with the charred flavor of these tomatoes – they add character to soups, stews and sauces and look so beautiful!

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 15 ounces cannellini beans (drained)
  • 15 ounces can fire roasted diced tomatoes
  • 1/3 cup dry elbow macaroni
  • 1 medium onion (finely chopped)
  • 1 carrot (roughly chopped)
  • 1 zucchini (roughly chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon thyme (chopped)
  • 1 cup spinach (roughly chopped)
  • 1 quart vegetable broth
  • freshly grated parmesan cheese (optional)


INSTRUCTIONS

  1. In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
  2. Add all other ingredients – except the macaroni – and bring to a boil.
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full recipe here: pickledplum.com