Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Tuscan Bean Soup

Tuscan Bean Soup

Tuscan Bean Soup


1 large onion, finely chopped
4 celery stalks, finely chopped
6 garlic cloves, minced
1 teaspoon kosher salt
2 medium carrots, sliced
1 parsnip, sliced
3 bay leaves
2 teaspoons fresh oregano
1 teaspoon freshly ground black pepper
4 cups vegetable broth
1 15 oz can organic diced tomatoes
2 15 oz cans white cannellini beans
10 oz organic broccolini, cut in half
2 cups organic kale, stems removed

  • Warm olive oil in a heavy stock pot over medium heat. Add onions and sauté for 3 to 5 minutes until translucent.
  • Add the celery, garlic and salt and sauté for 3 to 5 minutes.
  • Add the carrots and allow to soften, about 5 minutes.
  • Add the parsnip, bay leaf, oregano and black pepper and sauté.
  • Pour in the vegetable broth, stir well and bring to a boil.
  • Add the diced tomatoes and the cannellini beans, cover pot and allow to simmer for 20 minutes.
  • About 10 minutes before serving, add the broccolini and kale.

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