Italian Bean Soup
Italian Bean Soup is an moderately easy dinner. Made with 2 medium celery stalks, diced, 2 medium carrots, sliced, 1 medium onion, diced, 1 medium zucchini, diced and 2 (16 oz.) cans white kidney beans, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In 5-quart Dutch oven over medium-high heat in oil, saute celery, carrots, onion, zucchini and pepper until vegetables are tender and begin to brown, about 15 minutes.
Stir in stewed tomatoes, chicken broth, chopped spinach, white beans and 2 cups water.
Over high heat, heat to boiling.
Reduce heat to low. Cover and simmer 15 minutes.
Spoon soup into large soup bowls. Sprinkle with grated Parmesan cheese.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment