re: Dinner tonight

This Tuscan White Bean soup was really good.

LINK

I used Swiss chard, but Kale or another green would be great in it.

Here are the changes I made.

This is the recipe I used, but I didn't follow the measurements.

I used more of pretty much everything except the swiss chard. I didn't want that much in the soup, so I used less. I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the swiss chard for about 15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the next day like most soups.

I just chopped the garlic normally. I didn’t use a microplane for that as suggested.

I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was using on top of the soup. The chicken stock was low sodium.

You can use any greens you like: swiss chard, baby spinach, mustard greens, turnip greens, arugula.

I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.