Tuscan Bean Soup

This recipe was submitted for our recipe contest! We are looking forward to giving it a try, as we hope you are too! Thanks Alivia!! It sounds delicious!

You’ll Need

• 1 pound Navy beans, dried, or other white bean of choice
• 10 cups water
• 1/2 cup olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 can plum tomatoes, diced, and un-drained
• 2 Tablespoons tomato paste
• Salt
• Pepper
• 1/2 teaspoon rosemary, dried (or 1 teaspoon fresh)
• Crushed red pepper
• Fresh parsley, for garnish (optional)
• Chives, for garnish (optional)

Directions

• Cover beans with water and soak overnight, rinse beans before using (If you could not soak the beans overnight, add beans plus enough water to cover beans by 2 inches to a pot. Bring beans to a rolling boil. Turn off heat, cover, and soak for an hour. Drain and rinse beans under cold water before using.).
• Add the beans, water, and olive oil to a large pot. Bring to a boil then reduce heat and simmer covered until beans are tender for about 50 minutes.
• Add onion, carrots, celery, tomatoes, tomato paste, bay leaf, rosemary and a pinch of crushed red pepper to pot. Simmer uncovered for another 30 minutes for flavors to meld, and soup thickens.
• Season soup with salt and black pepper to taste. Remove the bay leaf and garnish if desired.