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    Sherry's Cannellini Bean Soup

    Source of Recipe


    Recipe Introduction

    This is my special recipe.. It is our families favorite soup to make during the fall & winter.. Not too bad year around. Great when you have planned guest or drop in guest. I always have these things on hand.. Sometimes will use 2 different beans at one time. Looks very pretty. And tastes Yummy! Enjoy!! Sherry This soup is very hearty & thick, almost stew like. You can add more liquid(tomato juice or water) if needed. Super Easy 10 minutes 20 to 30 min total time 6 to 8 servings

    List of Ingredients

    3 tablespoons a hearty dark olive oil
    4 garlic cloves-sliced
    1+ tablespoon dried rubbed sage (+ extra 1/4 tsp optional)
    1 teaspoon dried thyme (+ an extra pinch optional)
    1 (28-ounce) can organic diced tomatoes with juices
    2 or 3 (15-ounce) cans of organic cannellini beans (or pintos, kidney or navy beans) drained & rinsed
    12 to 16 ounces of preservative/nitrate free Kielbasa, sliced lengthwise, then slice thinly
    Sea Salt and freshly ground black pepper
    3 cups fresh organic baby spinach or 1/2 bag of frozen baby spinach(or more if you like)
    parmesan cheese for topped bowl (optional)


    Heat the oil in a heavy pot over medium heat.
    Add the garlic and saut� until(about 30 seconds).
    Stir in the sage and thyme.
    Add the tomatoes.
    Put heat to medium-high/simmer for 2 minutes.
    Add the beans w/juices & Kielbasa and reduce heat & simmer for 10 to 15 minutes.
    Add frozen spinach and cook for another 8 to 10 minutes or if using fresh spinach cook until tender. Or you can put some baby spinach in the bottom of your bowls and ladle hot soup over them.
    Top w/ grated parmesan cheese if you can have cheese.




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