tuscan bean soup with asiago toasts
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| an easy recipe to make, very yummy. by cynthia nicholson. |
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| servings: 6 |
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| 1 Tbsp | olive oil |
| 1 lb. | smoked turkey or chicken sausage, cut into 1/4-inch-thick |
| slice | |
| 1-1/4 cup | chopped fennel |
| 1-1/4 cup | chopped onion |
| 1 clove | garlic, finely chopped |
| | two 14 1/2-ounce cans reduced-sodium chicken broth |
| | one 14 1/2-ounce can diced tomatoes |
| 1/4 tsp | ground black pepper |
| 1/4 tsp | rubbed sage |
| | one 19-ounce can cannellini beans, liquid reserved |
| 1/2 cup | shredded asiago cheese |
| 12 slice | (1/2-inch-thick) baguette, cut diagonally |
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| in a 6-quart saucepan, heat the oil and saute the sausage over |
| medium heat. cook sausage until heated through, about 5 to 7 minutes. |
| remove sausage and drain drippings, reserving 1 tablespoon drippings |
| in pan. |
| add the fennel and onion to pan; saute until softened, about 10 |
| minutes. |
| add garlic and cook 1 minute. stir in chicken broth, tomatoes, |
| pepper, and sage. cook 10 minutes. |
| add cannellini beans with reserved liquid and reserved sausage. |
| bring mixture to a boil over medium-high heat and cook 1 minute. |
| reduce heat to low and simmer 10 minutes more. |
| heat broiler. mound 2 teaspoons asiago cheese on each bread slice |
| and place on baking sheet. broil until cheese and bread are lightly |
| toasted, about 1 to 2 minutes. |
| divide soup among 6 soup bowls; serve with toasts. |
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| source: http://www.zuppa-toscana.com/recipes/tuscan-bean-soup.html |
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| (ID: 77381) Mirror: rec.food.recipes: Tue, Feb 10, 2004 |