Tuscany Potato and Bean Soup Recipe

Tuscany Potato and Bean Soup Recipe

eatwisconsinpotatoes.com

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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