Dinner: Tuscan Bean Soup

My camera's batteries are charging right now. So I lifted a post from my other blog. Hope you love this recipe.

This soup is delicious. I promise you, it'll knock your socks off. It's one of those dishes where you don't realize or you forget just how tasty it is until you take that first bite. I haven't made it in awhile and am going to make it tonight. This big pot lasts us about 3 or 4 days in my house. Crusty bread and sliced apples or crusty bread and a bowl of berries are excellent side dishes to this soup. And is it a soup?? I don't know about that. It "eats like a meal". And sorry for the 80's reference, I can't think of anything creative right now. My head is exploding with love for our Capitol, which is where Ti and I have been the last week. We're in love with Washington, D.C.

The recipe might seem daunting at first because of all the chopping. At least it did for me. But ultimately, it's a dump and cook recipe. See all those beans? With the red potato and the barley? I can't find the spinach in these photos but it's in there! . . . Come to think of it, maybe I forgot to add it in this batch but it's great with the spinach.

Tuscan Bean Soup

1 large yellow onion, chopped
2 ribs celery, chopped, including some of the greens
3 cloves garlic, minced
1 tablespoon extra virgin olive oil ( I end up using triple that. Just keepin' it real).
1 tablespoon of flour (can omit if gluten-free)
1 tablespoon of rosemary leaves or 1 teaspoon of dried rosemary (I used dry and the teaspoon is overflowing)
1/2 teaspoon of dried thyme (again, overflow)
1 large bay leaf
black pepper to taste
4-14.5 ounce cans organic chicken broth (I like the salt. You can use reduced salt and it will still be flavorful)
1 cup frozen baby lime beans, rinsed (not a science. I throw the whole frozen package in)
1 15oz can garbanzo beans, rinsed and drained
1 15oz can red beans, rinsed and drained
2 tablespoons tomato paste
1 cup barley, uncooked (brown rice for gluten-free)
1 medium red potato cut into cubes (I used three)
2 sliced carrots
1 cup packed, slivered spinach leaves

In a large saucepan, saute the onion, celery, and garlic in the oil 2 to 3 minutes; stir in the flour, herbs, garlic, and pepper, and saute until the onions are tender. Add the chicken broth, beans, and tomato paste to the saucepan; heat to boiling. Add the barley, potato, and carrots. Return to a low simmer, and cook for 25 minutes. Stir in spinach. Cook for 5 minutes more. Remove from heat and fish out bay leaf!!

I hope hope hope somebody out there tries this and shares in the joy!!