Vegetarian Tuscan Bean Soup

The Abundant Garden: Growing Quality Kids Through Gardening by Kinderfarmhomeschool.com

Vegetarian Tuscan Bean Soup: an activity for children of all ages. Cooking with kids is always a great learning opportunity. Take the children on a field trip to the grocery store to buy the ingredients listed below. Note the produce that are on sale and in season.

*The following recipe was slightly adapted from the foodnetwork.com.

  • Ingredients:
    • 1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
    • 1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
    • 1/2 cup chick peas soaked overnight or 1 (14-ounce) can chick peas, drained and rinsed
    • 3 tablespoons olive oil
    • 2 cups yellow onions, diced
    • 1 cup celery, diced
    • 1 cup carrots, diced or shredded
    • 4 cloves garlic, minced
    • salt and freshly ground black pepper to taste
    • 1 (14-ounce) can diced tomatoes
    • 2 quarts chicken or vegetable stock, plus extra water as needed
    • 2 sprigs rosemary
    • 3 sprigs (or shake) thyme
    • 1 sprig (or shake) oregano
    • 1 bay leaf
    • 1/2 teaspoon red chili flakes, or more to taste
    • 2 shakes celery seed
    • 2 heads kale, stems removed and cut into bite size pieces
    • 1 loaf Italian peasant bread, cut into thick slices
    • Parmigiano-Reggiano, grated, for serving
    • croutons or crackers (optional)
  • Place the kidney, cannellini beans and chick peas in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender.
  • In a large soup pot, heat the olive oil over medium heat.
  • Saute the onion, celery, carrot and garlic for 3 to 4 minutes.
  • Season with salt, freshly ground black pepper and red chili flakes, to taste.
  • Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken/vegetable stock.
  • Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot.
  • Cook for 15 to 20 minutes, then add the kale.
  • Continue cooking until the beans are completely tender.
  • Serve with grated Parmesan, croutons or crackers and slices of peasant bread if desired.
  • Enjoy!
  • Take pictures and tag #theabundantgarden on Instagram to share your fun and for an opportunity to be featured @theabundantgarden.