Subj : BH&G 3302
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 06:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Bean Soup
 Categories: Beans, Vegetables, Herbs, Greens
      Yield: 4 Servings
 
      1 c  Pkg'd peeled baby carrots,
           - coarse chopped
      1 sm Onion; chopped
      3 tb Olive oil
     30 oz (2 cans) cannellini beans;
           - rinsed, drained
     32 oz Box chicken broth
      3 ts Dried Italian seasoning;
           - crushed
      5 oz Pkg baby spinach
           Fresh cracked black pepper
           Cracker bread (opt)
 
  In 4 quart Dutch oven cook and stir carrots and onion in
  1 tablespoon olive oil over medium-high heat for 3
  minutes. Add beans, broth, and seasoning. Bring to
  boiling; slightly mash beans. Reduce heat; simmer,
  uncovered, 8 minutes, stirring occasionally.
  
  Meanwhile, in large skillet heat remaining oil over
  medium-high heat. Add spinach; toss with tongs 1 to 2
  minutes, just until wilted. Remove from heat. Ladle soup;
  top with spinach, sprinkle with pepper. Serve with
  cracker bread. Makes 4 servings.
  
  FREEZING TIP: Prepare soup through Step 1. Let soup cool.
  Transfer soup to a freezer-safe container, leaving about
  1/2 inch of space between the top of the soup and the rim
  of the container. Label and freeze up to 3 months. Reheat
  in the microwave or on the stove-top and continue with
  Step 2.
  
  Makes: 4 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Cookies just like Grandma's if she had been an industrial chemist
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