Yields: 6 Servings

Tuscan-style Bean Soup

Ingredients

  • 1/4 cup extra virgin olive oil, divided usage
  • 1 medium baking potatoes, unpeeled, cubed
  • 1 medium about 3/4 cup onion, chopped
  • 1 stalk about 1/2 cup celery, chopped
  • 1 medium about 1/2 cup carrot, diced
  • 1 teaspoon POLANER Chopped Garlic
  • 3 cans 15.5 oz each JOAN OF ARC Butter Beans, undrained
  • 1 can 14.5 oz chicken broth
  • 1/2 teaspoon crushed dried sage
  • 1/4 teaspoon black pepper
  • 1 bunch about 1/2 lb escarole, coarsely chopped
  • optional coarsely ground black pepper
  • optional Italian bread, toasted and sliced

Directions

  • 1/4 cup extra virgin olive oil, divided usage
  • 1 medium baking potatoes, unpeeled, cubed
  • 1 medium about 3/4 cup onion, chopped
  • 1 stalk about 1/2 cup celery, chopped
  • 1 medium about 1/2 cup carrot, diced
  • 1 teaspoon POLANER Chopped Garlic
  • 3 cans 15.5 oz each JOAN OF ARC Butter Beans, undrained
  • 1 can 14.5 oz chicken broth
  • 1/2 teaspoon crushed dried sage
  • 1/4 teaspoon black pepper
  • 1 bunch about 1/2 lb escarole, coarsely chopped
  • optional coarsely ground black pepper
  • optional Italian bread, toasted and sliced
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