Tuscany Potato and Bean Soup Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Tuscany Potato and Bean Soup for a simple,
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Cooking tools:
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Peeler
- Mixing bowl
- Immersion blender
- Ladle
- Soup bowl
- Stove
- Baking sheet
- Parchment paper
- Aluminum foil
- Grater
- Spatula
- Oven
- Serving bowl
- Wooden spoon
Ingredients
- 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
- 1/2 cup grated parmesan cheese
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