Friday, July 29, 2011

Tuscan Bean Soup with Cauliflower

1C navy or great northern beans, soaked in cold water over night,
  Rinsed well
6 – 8C chicken stock
1 Tbsp. dried thyme
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 small onion, peeled and sliced
2 celery stalks, sliced
1 bay leaf
1C pureed tomatoes
1/4C Italian parsley leaves, chopped
1/2C fresh corn kernels (optional)
2C baby spinach leaves
½ head cauliflower, cut into florets
2 Tbsp. olive oil
salt and freshly ground pepper to taste

Place the beans in a large pot with chicken stock, thyme, basil oregano, onion, celery and bay leaf.  Bring to a simmer and simmer until beans are tender – about 45 minutes. 

Place the cauliflower florets on a cookie sheet and toss with olive oil, salt and pepper to taste.  Roast in a 400F oven until tender, turning once.

Add the pureed tomatoes, Italian parsley, corn and spinach to the soup and bring to a simmer.  Add the cauliflower and heat.  Serve hot.
MAKES:  8 servings

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