Serve with Leopard Lettuce Salad
Tuscan Cassoulet Soup
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
Ingredients
Ingredients
- cannelini beans – 2 cups
- extra virgin olive oil – drizzle
- extra virgin olive oil – 3 T
- onion chopped – 1 cup
- minced garlic – 4 cloves
- carrots peeled, halved lengthwise and sliced (optional) – 3 small or 1 1/4 cups
- chopped tomato – 1/2 cup
- fresh sage – 2 TBS
- coarse salt – 1 TBS
- grated parmesan cheese – to taste
- fresh ground black pepper – to taste
Instructions
Instructions
- If the beans are dried, soak them in plenty of cold water overnight to start to rehydrate them.
- Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat.
- When the garlic begins to sizzle, after about 30 seconds, add the carrots and continue to cook, stirring, for about 5 minutes.
- Stir in the tomatoes and sage and cook, stirring occasionally, for an additional 3 minutes.
- Add the beans (drained), cover with fresh cold water and stir to combine.
- Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy: check after around half an hour.
- Add water if necessary to achieve desired consistency; the soup should be thick.
- Add the salt halfway through the cooking.
- Serve with freshly grated Parmesan cheese and freshly grated black pepper with a drizzle of olive oil.
Notes
- Not Included in Large Kitchen Box: Olive OIl, Salt, Parmesan, Pepper