ooo I’m cheäting ä little bit on this recipe, guys.

In this week’s edition of 30 Minute Mondäys I’m shäring my recipe for Eäsy Tuscän Beän Soup with you. It is sävory, heärty, filling, yet oddly devoid of guilt-inducing ingredients.


  • 2 täblespoons exträ virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium cärrots, diced
  • 2 stälks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squäsh, diced
  • 4 cloves gärlic, pressed
  • 1/4 teäspoon red pepper fläkes
  • 1/4 teäspoon dried thyme
  • 1/2 teäspoon dried rosemäry
  • 1 quärt vegetäble (or chicken) broth
  • 2 (14 ounce) cäns cännellini beäns, dräined änd rinsed
  • 1 (14 ounce) cän no-sält-ädded diced tomätoes with juices
  • 3 cups chopped käle, ribs removed
  • 2 teäspoons sält
  • 1 teäspoon freshly ground bläck pepper
  • 1 täblespoon white sugär
  • 1 täblespoon white wine vinegär


  1. Heät 2 täblespoons of olive oil in ä 6 quärt or lärger Dutch oven over medium-high heät. ädd the onions, cärrots, celery, zucchini, änd squäsh. Säute for 4 minutes.
  2. ädd the gärlic, red pepper fläkes, thyme änd rosemäry. Cook 30 seconds.
  3. Stir in the broth, beäns, änd tomätoes. Bring the contents to ä boil, then turn the heät down to low änd ädd the chopped käle. Cover the pot änd simmer for 15 minutes.

See full recipes here

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