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Tuscany Potato and Bean Soup

Tuscany Potato and Bean Soup

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Servings 6 people
Calories 151 kcal

Ingredients
  

Soup

  • 1 15 oz. can kidney beans, drained
  • 2 15 oz. cans cannellini beans (or navy beans) drained
  • 5 tbsp olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 2 cups raw Wisconsin potatoes, peeled and diced
  • 1 cup fresh raw corn, off the cob or frozen
  • 1 28 oz. can stewed tomatoes
  • 2 cloves garlic, chopped
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 2 tsp parsley, chopped
  • 1-2 tsp rosemary, chopped
  • 1 pinch red pepper flakes
  • 6-8 cups chicken broth
  • salt & pepper, to taste

Parmesan Crisp

  • 1/2 cup grated parmesan cheese

Instructions
 

Soup

  • Heat oil in Dutch Oven or large Sauce Pan, Add chopped vegetables and garlic, and cook 5 minutes until tender. Add beans, chicken broth, herbs, seasonings and tomatoes. Simmer 15-20 minutes. Puree half of the soup mixture, then add it back into the rest of the soup. Simmer 10 minutes. When ready to serve Ladle into bowls, and garnish with a parmesan crisp and fresh herb

Parmesan Crisp

  • Lightly grease a parchment or foil lined baking pan. Place heaping Tablespoons of grated Parmesan Cheese onto the baking pan. Patting the cheese down. Repeat with remaining cheese. Space the cheese about a 1/2 inch apart. Bake 3-5 minutes or until golden and crisp. Cool sightly before removing from pan.

Nutrition

Calories: 151kcalCarbohydrates: 1gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 988mgPotassium: 199mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 16mgCalcium: 107mgIron: 1mg
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