Tuscan Bean Soup Mix

$ 11.99

Experience the fragrant flavors of Tuscany with our Tuscan Bean Soup. Premium herbs, spices and hearty garden vegetables are the perfect balance for the tender, creamy, nutty deliciousness of the heirloom cannellini beans.

TUSCAN BEAN SOUP COOKING INSTRUCTIONS: You need 1 large onion chopped, 3 carrots chopped, 4 Cups
vegetable or chick broth or stock, 1/4 C extra virgin olive oil, 28 oz can plum tomatoes or diced tomatoes, 1/4 lb diced pancetta or bacon

(can use turkey bacon, impossible meat or leave out)

1:Remove bean packet , rinse & remove any debris or shriveled beans. Place in medium pot & cover w/ 2 quarts water. Bring to boil, add 1 tsp salt boil 10 min uncovered, lower heat & simmer 2 hrs or until tender. Remove from heat & drain but keep the juice! Add enough chicken stock to bean juice to make 8 C.

2. Heat olive oil in large stock pot, add chopped onion & pancetta cook over med-low 8-10 minutes. Add carrots & cook 7 min. Optional: Puree half the beans w/ 1/2 tsp kosher salt. Add all beans, bean juice, plum tomatoes and contents of soup packet to pot. Simmer 30 minutes.
3. Serve w/ crusty bread either in the bowl or alongside bowl & top soup w/ grated Parmigianno-Reggiano cheese.

Makes 10 One Cup Servings

INGREDIENTS: CANNELLINI BEANS, CARROTS, TOMATOES, ONION, CELERY, GARLIC, SHALLOTS, ROSEMARY TWIG, THYME TWIGS, SPICES, RED PEPPER FLAKES

Tuscan bean soup cooks in 2 - 3 hours, it's vegan as is.

Made with no gluten containing ingredients, non gmo with no added msg, salt or sugar it's vegan as is however the recipe calls for adding pancetta or bacon. You can use a plant based alternative to keep it vegan or vegetarian.

Makes 10 or more one cup servings.

Shelf life 18 months.

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