Tuscan Bean Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 stalk celery chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon pepper
- 2 cloves garlic
- 1/2 teaspoon sage
- 1 medium onion chopped
- 1 teaspoon thyme
- 3/4 cup grated parmesan cheese
- 1 10-gram package dried porcini mushrooms
- 1 tablespoon olive oil (more if not using bacon)
- 3 ounces pancetta or bacon chopped (optional)
- 3 medium carrots diced
- 1 1/2 cups cabbage or fennel chopped
- 1 cup potato cubed
- 4 cups chicken or vegetable stock
- 1 796-ml can diced tomatoes diced
- 1 540-ml can white kidney beans drained, rinsed
- 4 cups kale chopped (just the leaves)
- 6 slices italian bread (up to 8 slices), or stale bread, dried in oven
- Carbohydrate 549.4892739434 g
- Cholesterol 118.92 mg
- Fat 78.01480848012 g
- Fiber 161.216724867918 g
- Protein 207.90048571496 g
- Saturated Fat 25.417457772144 g
- Serving Size 1 1 Recipe (3450g)
- Sodium 4102.858672796 mg
- Sugar 388.272549075482 g
- Trans Fat 8.74098679061999 g
- Calories 3645 calories
Method: In small bowl cover mushrooms with 1/2 c. warm water and let stand 20 min. Drain,reserving liquid; chop mushrooms; strain liquid thru cheesecloth. In lg. pan heat oil and fry bacon, if using. Add onion , garlic carrots, celery, cabbage, potato, spices. Cook till softned, stirring frequently. Stir in stock, tomatoes, vinegar, mushrooms and soaking liquid. Bring to boil. Reduce heat and simmer 20 minutes. Stir in kidney beans, and kale and simmer 5 minutes or until kale is tender. (Can be made ahead to this point.) Ladle soup into 13 x 9 pyrex baking dish. Arrange bread slices on top and sprinkle with cheese. Cover and bake at 350 degrees until bubbling and top is crusty and golden. Serve with extra grated cheese. Makes 6-8 generous servings, or 8-10 modest servings. Enjoy!
