Tuscan Trattoria Soup
Ingredients (20 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | cup | Beans, white , dried |
| 1.00 | tbsp | Olive oil |
| 1.00 | cup | Onions , finely chopped |
| 1.00 | cup | Beans, kidney , crushed |
| 1.00 | tsp | Thyme , dried whole |
| 3.00 | cl | Garlic , minced |
| 0.50 | gal | Knorr Ultimate Low sodium chicken base,pepared |
| 1.00 | cup | Carrots , diced |
| 1.00 | cup | Zucchini , diced |
| 8.00 | oz | Pasta , small, uncooked |
| 0.50 | cup | Italian Parsley , chopped |
| 0.80 | tsp | Lemon Zest |
| 0.30 | tsp | Salt, Kosher |
| 0.30 | tsp | Red Pepper , crushed |
| 2.00 | oz | Escarole , untrained |
| 0.25 | cup | Cheese, Parmesan , optional |
Preparation
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2. Heat oil in pan over medium heat. Add onion, garlic and thyme. Saute 5 minutes. Add beans and broth; bring to a boil. Cover, reduce heat and simmer 1 hour. Add zucchini, carrots and remaining ingredients, except parmesan cheese and cook 15 minutes or until pasta is done.
3. Ladle into warm soup bowls and garnish with 1/2 Tablespoon parmesan cheese.
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