Tuscan Bean Soup

This soup is gluten-free and good for celiac diets. Substituting the chicken stock for vegetable stock makes this a very easy vegetarian meal. Sorry Paleo diet people, this one is not for you.

Looking for another use for your leftover Tuscan White Beans? Try the White Bean Dip.

Prep time: 5 minutes; Cook time: 30 minutes; Serves: 8 – 10 Calories per serving (8/10 servings): 196/156

What you need:

• 3 1/2 cups leftover Tuscan white beans (it’s okay if there is some leftover sage in this)
• 1 onion, small dice
• 5 small cloves garlic, finely diced
• 2 ribs celery, small dice
• 2 carrots, small dice
• 1 tsp olive oil
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 – 1/2 tbsp crushed red pepper flakes (1/2 tbsp is not spicy, it does give a very slight zip to it)
• 1 tbsp dried rosemary
• 2 tsp dried thyme
• 1- 28 oz can diced tomatoes
• 4 cups chicken stock (or vegetable stock for the vegan/vegetarian option)
• Parmigiano-Reggiano (optional)

What you do:

• In a 5 L Dutch oven, over medium-high heat, add the olive oil
• Add the onions and garlic, stir for 2 minutes

• Add the carrots and celery, stir, cook until softened about 5 minutes

• Add the spices: salt, pepper, red pepper flakes, rosemary and thyme – stir, cook for 1 minute

• Add the white beans, stir and mash with the back of the spoon (you will want to mash about 1/2 the beans)

• Add the diced tomatoes, stir

• Add the stock, stir

• Bring to a boil, reduce heat to low

• Simmer for 15 – 20 minutes
• Serve

• Optional – serve with grated Parmigiano-Reggiano