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Ingredients: 1 can kidney beans, strained, 1 cup fresh baby spinach, 1 cup 10% cream, 3 cups chicken stock, 1 diced onion, 1 diced carrot, 1 teaspoon chopped fresh thyme, 2 tablespoons extra virgin olive oil, salt and freshly ground back pepper to taste.
Recipe: In a medium saucepan, heat the olive oil and saute the carrot and onion. Add the chicken stock and the beans and bring to a boil. Reduce the temperature and simmer for 15 minutes. Add the cream, baby spinach and thyme during the last 3 minutes of cooking. Season to taste with salt and pepper and serve the Tuscan bean soup with some warm crusty Italian bread.
Cooking tip: Whole milk can be used instead of 10% cream. Only for restaurant service cream would be better, as it is more stable than milk.
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