{"id":7472,"date":"2021-05-04T16:58:26","date_gmt":"2021-05-04T20:58:26","guid":{"rendered":"https:\/\/schuylervillelibrary.sals.edu\/?p=7472"},"modified":"2021-07-01T11:57:05","modified_gmt":"2021-07-01T15:57:05","slug":"tuscan-white-bean-soup","status":"publish","type":"post","link":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/2021\/05\/04\/tuscan-white-bean-soup\/","title":{"rendered":"Tuscan White Bean Soup"},"content":{"rendered":"

\n

White Bean Soup<\/h2>\n\n\n\n

Prep Time<\/strong> 10 mins<\/p>\n\n\n\n

Cook Time<\/strong> 15 mins<\/p>\n\n\n\n

Total Time<\/strong> 30 mins<\/p>\n\n\n\n

This easy White Bean Soup<\/strong> is loaded with fresh veggies and will keep you cozy all winter. It\u2019s freezer friendly too, so don\u2019t forget to freeze some for later!<\/p>\n\n\n\n

Course: SoupCuisine: American, MediterraneanServings: 6<\/a> servingsCalories: 288<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
  • \u25a21 tablespoon olive oil<\/li>
  • \u25a21 tablespoon butter<\/li>
  • \u25a21 small yellow onion, diced<\/li>
  • \u25a21 large carrot, peeled and sliced into coins<\/li>
  • \u25a23 stalks celery, sliced<\/li>
  • \u25a21\/4 cup chopped fresh parsley<\/li>
  • \u25a24 cloves garlic, minced<\/li>
  • \u25a26 cups low sodium vegetable broth or chicken broth<\/li>
  • \u25a21 teaspoon kosher salt<\/li>
  • \u25a21\/2 teaspoon fresh ground pepper<\/li>
  • \u25a21\/2 teaspoon dried oregano<\/li>
  • \u25a21 bay leaf<\/li>
  • \u25a22 cans (15.5 ounces, each) Great Northern Beans, rinsed and drained<\/li>
  • \u25a21 cup (from a can) corn kernels, rinsed and drained<\/li>
  • \u25a22 cups fresh baby spinach<\/li>
  • \u25a2Grated parmesan cheese, for serving (optional)<\/li>
  • \u25a2Toasted bread slices, for serving (optional)<\/li><\/ul>\n\n\n\n

    Instructions <\/h3>\n\n\n\n
    • Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot. <\/li>
    • Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender. <\/li><\/ul>\n\n\n\n
      \"May<\/figure>\n\n\n\n
      • Stir in garlic and cook for 30 seconds more.<\/li>
      • Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.<\/li>
      • Bring to a boil; reduce heat to a simmer and cook for 5 minutes.<\/li>
      • Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly. <\/li><\/ul>\n\n\n\n
        \"May<\/figure>\n\n\n\n
        • Add spinach and cook for 1 minute. <\/li><\/ul>\n\n\n\n
          \"May<\/figure>\n\n\n\n
          • Remove from heat.<\/li>
          • Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices. <\/li><\/ul>\n\n\n\n
            \"May<\/figure>\n\n\n\n
            • <\/li><\/ul>\n\n\n\n

              Copyright 2020 Diethood (Katerina Petrovska). <\/p>\n","protected":false},"excerpt":{"rendered":"

              White Bean Soup Prep Time 10 mins Cook Time 15 mins Total Time 30 mins This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It\u2019s freezer friendly too, so don\u2019t forget to freeze some for later! Course: SoupCuisine: American, MediterraneanServings: 6 servingsCalories: 288 Ingredients \u25a21 tablespoon olive oil \u25a21 tablespoon butter \u25a21 small yellow onion, diced \u25a21 large carrot, peeled and sliced into coins \u25a23 stalks […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[119],"tags":[],"_links":{"self":[{"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/posts\/7472"}],"collection":[{"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/comments?post=7472"}],"version-history":[{"count":2,"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/posts\/7472\/revisions"}],"predecessor-version":[{"id":7576,"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/posts\/7472\/revisions\/7576"}],"wp:attachment":[{"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/media?parent=7472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/categories?post=7472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/schuylervillelibrary.sals.edu\/index.php\/wp-json\/wp\/v2\/tags?post=7472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}