These are the days when indulgence is not just a weekend evening now and then, it is every night of the week thanks to the go, go, go of the holiday season. To counteract the rich meals out, the extra cocktail or two, and the sweets, I try to cook protein and nutreint rich, healthy meals for those few nights when we happen to be eating at home.
This Tuscan Bean Soup is a cinch to make. The ingredients are healthy, but inexpensive. I made it in the afternoon while multitasking (wrapping gifts, returning phone calls, writing thank you cards, etc.) and let it simmer on the stove for several hours before dinner. That way, I wasn't in a ravenous rush come dinnertime.
Here's the recipe.
Tuscan Bean Soup
Ingredients
2 15-oz cans of canellini beans, drained and rinsed
3 tablespoons of good olive oil
1 medium onion, diced
3 carrots, diced
3 celery stalks, diced
2 small zucchini, diced
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
1 32-oz box of low-sodium vegetable broth
1 14.5-oz can of diced tomatoes (with liquid)
2 cups roughly chopped lacinto kale, stems removed
Freshly ground pepper and Himalayan sea salt, to taste
Method
In a small, shallow bowl, mash about half of the cannelini beans (or about 1 can's worth) with a masher or the back of a fork. Set aside.
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, celery, carrots, zucchini, garlic, thyme, and sage. Cook, stirring now and then until the vegetables are tender (about 5 minutes).
Add the broth and tomatoes with the juice. Bring to a boil. Then, add the mashed and whole beans, as well as the kale. Cook for about 5 more minutes.
Reduce the heat to low, cover, and let simmer until you're ready to serve, though ideally for at least 45 minutes so the flavors can intensify. Add salt and pepper, to taste. Serve hot with freshly baked bread.
This Tuscan Bean Soup is a cinch to make. The ingredients are healthy, but inexpensive. I made it in the afternoon while multitasking (wrapping gifts, returning phone calls, writing thank you cards, etc.) and let it simmer on the stove for several hours before dinner. That way, I wasn't in a ravenous rush come dinnertime.
Here's the recipe.
Tuscan Bean Soup
Ingredients
2 15-oz cans of canellini beans, drained and rinsed
3 tablespoons of good olive oil
1 medium onion, diced
3 carrots, diced
3 celery stalks, diced
2 small zucchini, diced
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
1 32-oz box of low-sodium vegetable broth
1 14.5-oz can of diced tomatoes (with liquid)
2 cups roughly chopped lacinto kale, stems removed
Freshly ground pepper and Himalayan sea salt, to taste
Method
In a small, shallow bowl, mash about half of the cannelini beans (or about 1 can's worth) with a masher or the back of a fork. Set aside.
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, celery, carrots, zucchini, garlic, thyme, and sage. Cook, stirring now and then until the vegetables are tender (about 5 minutes).
Add the broth and tomatoes with the juice. Bring to a boil. Then, add the mashed and whole beans, as well as the kale. Cook for about 5 more minutes.
Reduce the heat to low, cover, and let simmer until you're ready to serve, though ideally for at least 45 minutes so the flavors can intensify. Add salt and pepper, to taste. Serve hot with freshly baked bread.
