There is something satisfying about warm soup on a chilly day. This classic wintertime food can be filling, tasty, and customized to incorporate individuals' favorite flavors. Italian seasonings and ingredients are on display in the following recipe for a hearty Tuscan soup from "Season's Best: Fast, Fun & Fabulous" by The Pampered Chef Test Kitchens.
Hearty Tuscan Soup (Serves 8)
Ingredients:
2 15-oz. cans reduced-sodium pinto beans
1 tablespoon olive oil
8 oz. Italian turkey sausage (about 2 links), casings removed
1 large onion
1 medium sweet potato, peeled
4 garlic cloves
4 cups unsalted chicken stock or chicken broth
1 14.5-oz. can fire-roasted diced tomatoes, undrained
1 tablespoon Pampered Chef Rosemary Herb Seasoning Mix
1/2 teaspoon black pepper
1 package fresh baby spinach leaves, washed and dried
16 Melba toast rounds
3 tablespoons shredded Italian cheese blend
Instructions:
1. Drain and rinse pinto beans in a small colander. Transfer half of the beans to a food processor; process until almost smooth. Set aside both whole and mashed beans.
2. Heat oil in a Dutch oven over medium heat 3 to 5 minutes or until shimmering. Cook sausage 4 to 6 minutes or until no longer pink, breaking into crumbles.
3. Wedge onion, then chop. Cut sweet potato into chunks, then coarsely chop. Add onion, sweet potato, and garlic to Dutch oven; cook and stir 5 to 6 minutes or until onion is softened.
4. Stir all beans, chicken stock, tomatoes, seasoning mix, and pepper into Dutch oven. Cover; bring to a boil over high heat. Reduce heat to medium; simmer, covered, for 10 minutes.
5. Preheat broiler. Remove Dutch oven from heat, and add spinach. Cover; let stand 2 to 3 minutes or until spinach is wilted. Top soup with Melba rounds, and sprinkle with cheese.
6. Place Dutch oven 2 to 4 inches from heating element. Broil 2 to 4 minutes or until croutons and cheese are lightly browned. Ladle soup and croutons into bowls.
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