Tuscan White Bean and Vegetable Soup
Serves 4
Ingredients
- ¼ Cup extra virgin olive oil
- 3 Heads shallots, washed, peeled and chopped finely
- 4 Cloves garlic, sliced thin
- 2 Medium carrots, peeled and diced
- 2 Medium stalks celery, peeled and diced
- 2 Sprigs rosemary
- 2 Sprigs thyme
- 2 Sprigs sage
- 1 15-Oz can white Tuscan beans, rinsed well and drained
- 1 Teaspoon red pepper flakes
- ¼ Cup dry white cooking wine
- 1 Quart vegetable stock
- 1 1-Pound bundle asparagus, washed, peeled and tough ends chopped off
- 1 Pound fresh English peas
- Sea salt
- Freshly cracked black pepper
- Juice of half a lemon to taste
Shopping List
- Shallots
- Garlic
- Carrots
- Celery
- Rosemary
- Thyme
- Sage
- 15-oz Can white Tuscan beans
- Red pepper flakes
- Dry white cooking wine
- Vegetable stock
- Asparagus
- English peas
- Lemon
Instructions
- Make sure you have all your ingredients in the order listed in the ingredients list.
- Start by placing a Dutch oven or a soup pot over high heat. Once the pot is hot, add extra virgin olive oil, finely chopped shallots, garlic and 1 tsp sea salt. Sauté until shallots and garlic are translucent, about 3 minutes. Add carrots and celery and cook for another 2 minutes, or until the vegetables are soft. Add all the herbs (rosemary, thyme, and sage), white Tuscan beans, red pepper flakes and stir. Now add the wine and allow for the white wine to reduce until almost all the liquid is gone in the pot. Season with 1 tsp sea salt and freshly cracked black pepper. Stir. Add vegetable stock and bring the soup to a boil. Once the soup comes to a boil, lower the heat to a simmer. Add asparagus and English peas, gently stir and then place the lid back on the pot. Allow this soup to simmer for 7-10 mins.
- Uncover the pot and taste for seasoning. Add sea salt, freshly cracked black pepper, lemon juice, and some more red pepper flakes to suit your taste buds. Finish with a drizzle of olive oil before serving. Serve with a side of rustic bread.