Thursday, October 28, 2010

Tuscany Bean Soup

1 can tomatoes, drained
2 stalk celery, chopped
1 medium onion, chopped
2 carrots, cut into quarters lengthwise then then into 1/2 chunks
2 cloves garlic, minced
1 can white beans, drained
4 c. chicken broth (or imitation)
2 c. vegetable broth
1 zucchini, quartered and sliced
3 large handfuls spinach, chopped
1/4 c. fresh basil, chopped
1/4 c. pine nuts
1/4 c. milk
1/3 c. flour
1/2 tsp. Mortons Nature Seasons
Salt to taste

Saute onion, celery, garlic, and carrots in olive oil until onions are starting to get tender. Add vegetable broth and simmer until carrots and celery are tender.

Process the pine nuts in a food processor until chopped very finely, but not turned into butter.

When the carrots are tender add the tomatoes, white beans, chicken broth, zucchini, spinach, basil, and Nature seasoning. Simmer until vegetables are tender.

Stir in the milk and nuts. Combine the flour and enough water to make a thin paste. Stir into the soup and simmer until starting to thicken.

Puree about 1/4 of the soup either in a traditional blender or using an immersion blender for a few seconds, just make sure not to puree all of the soup.

Heat through and serve with crusty bread

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