Tuscan Bean Soup
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by Terry Walters
This soup has it all: protein, calcium, minerals, and more! If you’re short on time, use canned beans. For a heartier meal, serve over pasta or grilled polenta. Add some garlic bread and you have a delicious feast.
SERVES 6
1 thumb-size piece kombu
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 cup chopped onion
1 tablespoon dried basil
2 teaspoons dried oregano
1⁄4 teaspoon dried rosemary
1 1⁄2 cups cooked chickpeas
1 1⁄2 cups cooked white beans
1 1⁄2 cups cooked aduki beans
4 cups canned chopped tomatoes with their juices
1 bunch kale or collards, chopped into bite-size pieces
2 cups vegetable stock
1 tablespoon apple cider vinegar
1 cup red wine
Sea salt and freshly ground black pepper
1⁄4 cup chopped fresh parsley
Place kombu in bowl with enough water to cover and soak 10 minutes or until soft. Drain, mince and set aside.
In a Dutch oven over medium heat, sauté garlic and onion in olive oil 3 minutes or until soft. Add basil, oregano and rosemary and stir. Add chickpeas, white beans, aduki beans, tomatoes, greens, kombu and stock. Bring to boil, then reduce heat and simmer. Stir in vinegar and wine, season with salt and pepper to taste, cover and cook for 45 minutes. Remove from heat, garnish with parsley and serve.
Terry is the best-selling cookbook author of “Clean Food, “Clean Start,” and most recently, “Eat Clean, Live Well.” She is a James Beard Foundation Award finalist and recipient of the Nautilus Gold and Silver Book Awards. She is featured regularly on television and radio in print and Internet media, and is the author of the popular blog, Eat Clean, Live Well.
