A Trio of Deviled Eggs

Tuscan White Bean Soup
  1. 2 tablespoons butter
  2. 1 medium onion, finely diced (about 1 cup)
  3. 3 medium carrots, chopped
  4. 3 ribs celery, chopped
  5. 1 clove garlic, minced on a microplane grater
  6. 1/2 teaspoon dried red pepper flakes
  7. 1 quart homemade or low sodium canned vegetable broth
  8. 2 (15 ounce) cans white beans (cannellini or great northern) or white beans soaked over night
  9. 6 sprigs fresh oregano
  10. 3 to 4 cups roughly chopped kale or baby spinach
  11. salt and freshly ground pepper, to taste
  12. Parmesan Reggiano for serving
  13. Crusty sourdough bread for serving
  1. Heat butter in a large dutch oven over medium. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned (about 3 minutes). Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant (about 1 minute). Add vegetable broth, beans and their liquid, oregano stems. Increase heat to high, and bring to a boil. Reduce to a simmer, add kale/spinach, cover and cook for 15 minutes.
  2. Discard oregano stems. Season to taste with salt and pepper.
  3. Ladle into bowls, sprinkle with reserved Parmesan Reggiano and serve with crusty toasted bread.
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