Recipe courtesy of Lynn Fredericks

Tuscan Bean Soup with Greens

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
Nikki Scott

Jambalaya Soup

24m Easy 96%
CLASS
17m Easy 99%
CLASS
Kardea Brown

Okra Soup

22m Easy 99%
CLASS
32m Easy 99%
CLASS

43m Easy 98%
CLASS
2m Easy 95%
CLASS
23m Easy 97%
CLASS