OUR FAVORITE RECIPES - ITALIAN THREE BEAN SOUP
ITALIAN THREE BEAN SOUP!
This is a hearty, healthy soup that will keep you warm on those cold days.This soup also freezes well, and I usually freeze half in individual serving sized containers for those nights when I have limited time or am too tired to cook. You can easily make this a meal by serving with a salad of greens and crusty bread.
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 60 minutes
Yield: 6-8 servings
Ingredients:
1-15 oz. can of each: Cannellini, Black Beans, Red Kidney
1 Bay Leaf
¼ Cup Chopped Pancetta (Or Bacon If Not Available)
2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled And Minced
3 Stalks Celery, Chopped
3 Carrots, Chopped
1 Medium Onion, Chopped
3 Cups Chopped Tomatoes
1 Teaspoon Chopped Rosemary
¼ Cup Chopped Fresh Parsley
Salt & Pepper
Beef Or Chicken Broth
Extra Virgin Olive Oil To Serve.
Preparation:
In a large soup or stalk pot, cook the pancetta until lightly brown. Add the oil, onion, celery and carrots, and cook over medium heat until the vegetables are translucent. Add the garlic and cook a minute or two more. Add the tomatoes, parsley, rosemary, salt, pepper, beans. Stir well. Add just enough broth to just cover the bean mixture and bring to a boil. Reduce to medium low, and continue to cook until the beans are tender and the soup has thickened. Taste for seasonings, and add additional salt and pepper as needed. Serve with a drizzle of extra virgin olive oil.
DO YOU HAVE A FAVORITE FAMILY RECIPE YOU WOULD LIKE TO SHARE? Let me know!
YOUR DEAN'S TEAM "IN THE KITCHEN" EDITOR,
CATHY MALLERS & DEAN'S TEAM CHICAGO
