• BH&G 3302

    From Dave Drum@1:3634/12 to All on Tue Jul 13 06:15:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tuscan Bean Soup
    Categories: Beans, Vegetables, Herbs, Greens
    Yield: 4 Servings

    1 c Pkg'd peeled baby carrots,
    - coarse chopped
    1 sm Onion; chopped
    3 tb Olive oil
    30 oz (2 cans) cannellini beans;
    - rinsed, drained
    32 oz Box chicken broth
    3 ts Dried Italian seasoning;
    - crushed
    5 oz Pkg baby spinach
    Fresh cracked black pepper
    Cracker bread (opt)

    In 4 quart Dutch oven cook and stir carrots and onion in
    1 tablespoon olive oil over medium-high heat for 3
    minutes. Add beans, broth, and seasoning. Bring to
    boiling; slightly mash beans. Reduce heat; simmer,
    uncovered, 8 minutes, stirring occasionally.

    Meanwhile, in large skillet heat remaining oil over
    medium-high heat. Add spinach; toss with tongs 1 to 2
    minutes, just until wilted. Remove from heat. Ladle soup;
    top with spinach, sprinkle with pepper. Serve with
    cracker bread. Makes 4 servings.

    FREEZING TIP: Prepare soup through Step 1. Let soup cool.
    Transfer soup to a freezer-safe container, leaving about
    1/2 inch of space between the top of the soup and the rim
    of the container. Label and freeze up to 3 months. Reheat
    in the microwave or on the stove-top and continue with
    Step 2.

    Makes: 4 servings

    Better Homes & Gardens | October 2016

    MM Format by Dave Drum - 25 October 2016

    Uncle Dirty Dave's Archives

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