Tuscan White Bean Soup for upgrayedd

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

LINK




I used more of pretty much everything except the swiss chard. I didn't want that much in the soup. 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. Oh, I also didn't use the crushed red pepper because of the folks I was serving. I used white pepper which I love...just enough for a complimentary hit of heat. The garlic can add some heat as well for some people. Better the next day.

ETA: link fixed.