Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1/8
-
1
-
1
-
2/3
-
1/2
-
-
-
-
Directions
Tuscan White Bean Soup,Delicious chicken broth soup made with cannellini beans, small pasta and escarole. This is super good!,Absolutely fantastic!! So many vibrant flavors, excellent texture & wholesome! I did use cavatini pasta vs elbows, and just used Italian Seasoning since I didn’t have any thyme. Also, I had some pancetta in the fridge so cooked that up as the base vs olive oil. Just added a 12 oz bag of chopped frozen spinach, without thawing – and it was fine. So excited to have some leftovers for tomorrow nite!! NUM!! Thank you!!,Delicious. But I too added fresh thyme,a bay leaf and red pepper flakes.
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Steps
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1
Done
|
In a 4 Quart Saucepan, Over Medium High Heat, Cook Olive Oil, Onion, Carrot, Celery and Potato Until Lightly Browned, About 5 Minutes, Stirring Frequently. |
|
2
Done
|
Add Chicken Broth, Pepper and Water; Increase Heat to High and Bring to a Boil. |
|
3
Done
|
Reduce Heat to Low, Cover and Simmer For 10 Minutes or Until Vegetables Are Tender. |
|
4
Done
|
Increase Heat to High; Stir in Beans With Their Liquid and Pasta and Heat to a Boil. |
|
5
Done
|
Reduce Heat to Low; Cover and Simmer For 15 Minutes or Until Pasta Is Done, Stirring Occasionally. |
|
6
Done
|
Stir in Escarole Until Heated Through. |
