First off, thank you all for your kind words and “talking me off a ledge”, so to speak, the other day. I am glad that all new moms have these panicky feelings. Just to give you a quick update on a few of my panic-inducing issues; the dresser is surprisingly on its way and I finally washed and organized all the baby clothes!
Now that the baby clothes are all clean and organized, I am having a frightening thought go through my head. “What if the baby ends up being a girl?” But, my non-pregnant/non-crazy part of my brain is making me take a deep breath and not think about that now.
OK, off of baby stuff and on to soup!
Last Linkin’ Weekend, I shared my excitement over soup season finally being here. I love soup. In fact, my freezer is full of five different soups right now. It is just a little squirrel-like habit I have that helps me prepare for winter.
This past month, at least once a week, has been soup and a BLT/grilled cheese night. Soup is so easy to make that I never buy canned soups anymore. I am also getting around to getting away from buying canned beans too!
This recipe I used dry cannellini beans, but if you are still all about cans for convenience, go ahead and use a can or two in this recipe and save yourself some time. Don’t worry. I totally get it. Not everybody has time to soak beans overnight.
I want to call this a soup, but because the beans soak up some of the cooking liquid, it turns out to be more of a heartier stew. It is totally gluten-free and vegan AND good for you! Make it and start squirreling away soups with me!
Oh, and what makes it Tuscan? I have no idea. I just liked the way that sounded!
- 16 Ounces Dried Cannellini Beans
- 7 Cups Water
- 15 Ounces Canned Diced Tomatoes
- 32 Ounces Canned Crushed Tomatoes
- 1 Cup Vegetable Stock
- 1 Tablespoon Salt
- ½ Tablespoon Black Pepper
- 1 Clove of Garlic, grated
- 2 Tablespoons Chopped Fresh Rosemary
- 3 Sprigs Fresh Thyme
- ¼ – ½ Teaspoon Crushed Red Pepper Flakes
- 2 Tablespoons Chopped Fresh Basil
- 2 Tablespoons Chopped Fresh Parsley
- The night before you want to make the soup, rinse the dry beans under cool running water in a colander. Pick out any discolored or odd looking beans. Add the beans to a large stock pot or Dutch oven. Cover with the seven cups of water and let sit overnight.
- When ready to cook the beans and soup, add the cans of tomatoes to the pot along with the salt, pepper, crushed red pepper flakes, and garlic. Give a stir. Bring the pot to a slow simmer over medium/low heat. Cover with lid. Simmer the soup for an hour.
- After an hour, add all of the fresh herbs to the pot. Simmer for another thirty minutes until the beans are tender.
- Serve soup with a dash of heavy cream if you want to be unhealthy and serve alongside your favorite sandwich. Soup can be stored in an airtight container and frozen for up to a month.
PS Happy Halloween to you Halloween lovers out there. Me, I say bah humbug to the whole thing, even though I will be handing out candy to the neighborhood kids out of fear of an egging.