White Bean Soup

Ingredients:

1 teaspoon oil
1 small onion
1 carrot, diced
1 large stalk celery, diced
1 zucchini, diced
1 summer squash, diced
2 cloves garlic, minced
1/4 teaspoon red pepper
1/4 teaspoon thyme
1 teaspoon rosemary
1 tomato, chopped
4 cups vegetable stock
2-1/2 cups cannellini beans
2/3 cup tomato puree
3 leaves kale, chopped
salt and black pepper, to taste
1 tablespoon agave
1 tablespoon white wine vinegar

Saute onion, carrot, and celery in the oil. Add zucchini, summer squash, and garlic and cook 2 more minutes.

Pour in the stock, tomato, red pepper, thyme, and rosemary. Cover and bring to simmer.

When vegetables are tender, add the beans and kale. Simmer until kale is wilted. Season with salt and pepper and stir in agave and vinegar just before removing from heat.

Puree about a third of the soup in a blender and return to to the pan.

Tuscan White Bean Soup

Ingredients:

olive oil
1/2 large onion
2 cloves garlic
vegetable stock
1 bay leaf
1 sprig rosemary
1 sprig thyme
1-3/4 cup white beans
1 cup carrot, chopped (optional)
escarole (or kale or swiss chard)
3 tablespoons half and half
1/2 cup grated parmesan cheese
salt and pepper, to taste

Saute onion in olive oil and add garlic and carrot. When the garlic is browned add stock, bay leaf, rosemary, thyme, and beans. Allow to simmer for half an hour. Add half and half and parmesan cheese. Stir in escarole. Season with salt and pepper. Garnish with olive oil and shards of parmesan.

Serve with italian style grilled cheese sandwiches.