Tuscan Bean Soup 3 | Just A Pinch Recipes

Name: Tuscan Bean Soup 3 | Just A Pinch Recipes
Total time: 50 min
Ingredients: ## HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.; 2 tablespoon(s) extra virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 stalk(s) celery, diced; 1 medium zucchini, diced; 1 medium yellow summer squash, diced; ## ADD BELOW INGREDIENTS. COOK 30 SECONDS.; 4 clove(s) garlic, pressed; 1/4 teaspoon(s) red pepper flakes; 1/4 teaspoon(s) dried thyme; 1/2 teaspoon(s) dried rosemary; ## STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.; 1 quart(s) vegetable or chicken broth; 2 can(s) cannellini beans, drained and rinsed (14 oz); 1 can(s) diced tomatoes with juices (14 oz); ## ADD KALE. COVER POT. SIMMER 15 MINUTES.; 3 cup(s) kale, chopped ribs removed; ## USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:; 2 teaspoon(s) salt; 1 teaspoon(s) ground black pepper; 1 tablespoon(s) white sugar; 1 tablespoon(s) white wine vinegar; ## SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD

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Note: If you don't have an immersion blender, spoon transfer small amounts to a counter top blender and puree.

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Immersion blender
Blender
Pot
Stove
Cutting board
Chef's knife
Wooden spoon
Ladle
Measuring spoon
Measuring cup
Spoon
Serving bowl

Ingredients

## HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.
2 tablespoon(s) extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalk(s) celery, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
## ADD BELOW INGREDIENTS. COOK 30 SECONDS.
4 clove(s) garlic, pressed
1/4 teaspoon(s) red pepper flakes
1/4 teaspoon(s) dried thyme
1/2 teaspoon(s) dried rosemary
## STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.
1 quart(s) vegetable or chicken broth
2 can(s) cannellini beans, drained and rinsed (14 oz)
1 can(s) diced tomatoes with juices (14 oz)
## ADD KALE. COVER POT. SIMMER 15 MINUTES.
3 cup(s) kale, chopped ribs removed
## USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:
2 teaspoon(s) salt
1 teaspoon(s) ground black pepper
1 tablespoon(s) white sugar
1 tablespoon(s) white wine vinegar
## SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD