Tuscan White Bean Soup

Try a savory, comfort soup on a snowy winter night. Mediterranean flavors mingle with Cannellini beans, tomatoes and veggies to bring a taste of Tuscan warmth to your world.

Ingredients

• 1 small onion diced
• 4 carrots sliced into coins
• 3 large cloves garlic minced
• 2 bunches of Swiss chard chopped (keep chopped stems separate)
• 1 15 oz. can stewed tomatoes
• 1 15 oz. can diced Italian style tomatoes
• 3 15 oz. cans cannellini beans
• 2 cups cut zucchini
• 2 32 oz cartons vegetable stock or broth
• 2 tbsp extra virgin olive oil
• ½ tsp. smoked paprika
• ¼ tsp. red pepper flakes
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 3 tbsp’s. fresh chiffonade cut basil or 1 tsp dry basil
• 1 tbsp fresh minced Mexican mint leaves
• Fresh grated parmesan cheese for topping (optional)

Instructions

1. Peel, wash and prepare all vegetables. Drain and rinse beans.
2. Over medium heat, warm extra virgin olive oil in a large pot of Dutch oven. When oil’s hot, add onions, carrots, and Swiss chard stems. Sprinkle with sea salt, then sauté until onions are soft and translucent. Add garlic and sauté for another 2 minutes.
3. Add Swiss chard leaves, both cans of tomatoes, smoked paprika, red pepper flakes, black pepper and cook for five minutes.
4. Add both cartons of vegetable stock and bring to a boil. Let simmer for 10 minutes.
5. Add zucchini, basil and Mexican mint. Cook until vegetables are tender.
6. Serve with a sprinkle of parmesan cheese and a side of warm garlic bread.

Notes