Créé avec l’IA
Rustic Tuscan Bean Soup
Ingrédients
4 Portions
- dried cannellini beans1 cup
- olive oil2 tbsp
- onion, chopped1 medium
- carrots, diced2 medium
- celery stalks, diced2 stalks
- garlic cloves, minced3 cloves
- diced tomatoes1 can
- vegetable broth6 cups
- kale, chopped1 bunch
- dried rosemary1 tsp
- Saltto taste
- pepperto taste
- Parmesan cheesefor garnish
Instructions
- 1
Drain and rinse the soaked cannellini beans.
- 2
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
- 3
Add the minced garlic to the pot and cook for another minute until fragrant.
- 4
Stir in the can of diced tomatoes (with their juice) and the drained cannellini beans.
- 5
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- 6
Add the chopped kale and dried rosemary to the pot. Season with salt and pepper to taste.
- 7
Cover and let the soup simmer for about 1 to
- 8
5 hours, or until the beans are tender.
- 9
Check the seasoning and adjust with more salt and pepper if needed.
