Tuscan bean soup


1 can kidney beans, strained,
1 cup fresh baby spinach,
1 cup 10% cream, (or milk),
3 cups chicken stock,
1 diced onion,
1 diced carrot,
1/4 cup diced yellow pepper,
1 teaspoon chopped fresh thyme,
2 tablespoons extra virgin olive oil,
sea salt and freshly ground
black pepper to taste.

Recipe: In a medium saucepan, heat the olive oil and saute the carrot, pepper and onion. Add the chicken stock and the beans and bring to a boil. Reduce the temperature and simmer for 15 minutes. Add the cream, baby spinach and thyme during the last 3 minutes of cooking. Season to taste with salt and pepper and serve the Tuscan bean soup with some warm crusty Italian bread. Cooking tip: Whole milk can be used instead of 10% cream. Only for restaurant service cream would be better, as it is more stable than milk.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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