Tuscan Bean Soup
This is our kidney friendly version of a Tuscan classic. We’ve reduced the quantity of beans, but you will still enjoy a complete protein by tearing up a slice of bread into the soup.
2 cloves of garlic
2 tablespoons olive oil
1 medium onion, diced
1 small zucchini, diced
1 bunch (7 ounces) broccoli rabe
1 (14-ounce) can cannellini (white) beans, drained and rinsed
1 (14-ounce) can whole tomatoes
4 cups low-sodium chicken broth
3 sprigs thyme
Black pepper, freshly grounded, to taste
½ loaf (about 6 oz) Italian Bread
A pinch of sea salt (Optional)
Makes: 6 Serving size: 16 ounces
- Smash the garlic with the flat side of the chef’s knife and mince.
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook, stirring occasionally, over low heat for 5 minutes.
- Add the zucchini and cook together until the onion is translucent, approximately for 3 to 5 more minutes.
- Remove the bottom stems from the broccoli rabe. Chop the broccoli rabe while the onions are cooking.
- Add them to the pot. Raise the heat to medium and stir the greens until they wilt.
- Add the drained beans. Squeeze the tomatoes into the pot, breaking them up (with very clean hands).
- Add the chicken broth and stir to combine. Cook over medium heat for 10 minutes.
- Pluck the thyme leaves from their stems and add them to the soup.
- Season to taste with salt, if desired, and freshly ground pepper.
- Cook for 5 minutes more and serve. Tear crusty bread into the soup. Enjoy!
Recipe contributed by FamilyCook Productions