If you read my previous post then you know I’m a little bit bugged about all the sugar manufacturers are putting into food.
My husband really liked the flavors of a can of Tuscan Bean soup that we bought, but I didn’t like all the extra ingredients like sugar, starches, and gums. So, I decided to make my own version of the soup based on the “real” ingredients I found in the canned soup.
There are a few differences between my soup recipe below and the canned soup.
All ingredients are Organic, whole foods.
No additives, preservatives, fillers, or sugar are added.
My soup recipes tastes fresh, delicious, and good for you.
It only takes about an hour to make this super soup.
Tuscan Bean Soup
1 large Onion, diced
2 Leeks, thinly sliced
3 cloves Garlic, minced
3 large Carrots, diced
1-2 Potatoes (or Sweet Potatoes), diced
1 tsp. dry Italian herbs – basil, thyme, oregano, parsley
2 Tbs. Tomato Paste
1 tsp. Sea Salt
¼ tsp. Black Pepper
2 cups cooked Navy Beans (canned are okay, but may end up mushy)
4 cups Vegetable Broth
Grated Parmesan Cheese (optional)
In stockpot, add 1-2 Tablespoons oil – such as olive oil, grapeseed oil, or coconut oil.
Add Onion and Leeks, saute 2-3 minutes.
Add Garlic, Carrots, Potatoes, Herbs, Tomato Paste, Salt, Pepper, and 1 cup cooked Navy Beans. Stir to combine all ingredients.
Add Vegetable Broth + 3 cups Water. Bring soup to boil, then reduce to simmer. Simmer 40 minutes.
Remove 2 cups of soup to a blender container. Puree on high 30 seconds to 1 minute until smooth. Add back to soup pot along with remaining 1 cup cooked Navy Beans.
Warm soup through and serve in bowls. Sprinkle with grated Parmesan Cheese, if using.