My no salt Tuscan Bean Soup that is hearty enough to eat as as a meal, but can be eaten no matter the season.
Mama Mancini's Recipes
Tuscan Bean Soup
Ingredients
- 1/4-cup extra virgin olive oil
- 1/2-cup onion chopped
- 4-garlic cloves, sliced
- 2-10 oz cans of cannellini beans rinsed
- 1-qt chicken broth/stock low sodium
- 1-head escarole washed and chopped. Sub in spinach if you can’t find escarole
- 1/4-cup grated Romano cheese
- 1/2-tsp black cracked pepper
- 1-cup of water
Directions
1
Add the olive oil, onions, garlic, to a pot and put the heat to low to allow the garlic and onion to slowly infuse the oil.
2
When the garlic begins to turn light golden add the broth, water, pepper, beans and bring this to a boil. Cover the pot, lower the heat to a simmer for 10 minutes.
3
Add the escarole fold into the soup put the lid on and simmer for 5 minutes
4
Remove the soup from the heat then stir in the Romano cheese
5
Serve with a drizzle of extra virgin olive oil and more cheese.
6
Enjoy! ❤️ Dan Mancini
Notes
Perfect to make ahead and freeze in batches! All you do is add a little water to a pot and drop in the frozen soup on low heat. Once fully thawed turn up the heat a little and in a couple minutes you are ready to eat, enjoy.
