Italian bean soup
Italian bean soup
Ingredients/Components
- pepper - 1/4 tsp
- grated Parmesan cheese - 1 item
- can chicken broth - 1 1/2
- can stewed tomatoes - 1 oz
- basil - 1/2 tsp
- olive oil - 1 Tbsp
- large onion, chopped - 1 item
- celery stalks, diced - 2 item
- carrots, thinly sliced - 2 item
- bunch fresh spinach, chopped - 1/2 item
- cooked ham, cut into 1/2-inch pieces - 1/4 1/2
- cans cannellini white kidney beans - 2 oz
How to make italian bean soup:
Mash 1 can of the beans until smooth. In large soup pot, cook ham, celery, carrots, onion, zucchini, basil and pepper in olive oil until vegetables are tender and begin to brown, about 15 minutes. Stir in stewed tomatoes, chicken broth, spinach, mashed white beans and 2 cups water; over high heat, heat to boiling. Reduce heat to low; simmer 15 minutes. Stir in remaining beans; heat through. Sprinkle each serving with Parmesan cheese.Recipe categories: Soups & stews, Beans, Italian.
Rating:
Related ingredients:
butter, ground beef, ears corn, medium potatoes, cut up, 1/2 bushel tomatoes, to 12 peeled potatoes, lean beef chuck, trimmed and cubed, dry pinto beans 2 1/2 c
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