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North Woods Bean Soup Print Email


1 tsp of olive oil (not pictured)
1 cup baby carrots, diced
1 cup sweet yellow onion, diced
2 stalks of celery, diced
3-4 cloves of garlic, minced
7 oz turkey kielbasa, halved lengthwise and cut into bite sized pieces
4 cups chicken broth
4 fresh basil leaves, cut into ribbons (chiffonade)
2 sprigs of fresh thyme
1 bay leaf
1/2 tsp of oregano
Sea salt and freshly ground black pepper, to taste
2 (15.8-ounce) cans of white beans, drained and rinsed (only one pictured)
1 15 oz can of cannellini beans
1 (6-ounce) bag fresh baby spinach leaves
Shaved Asiago cheese for topping

Heat the olive oil a large Dutch oven over medium heat. Add carrots, onion, celery, and kielbasa; sauté 5 minutes, stirring occasionally. Add the minced garlic and cook an additional 60 seconds, stirring constantly. Add the broth, bay leaf, fresh basil, fresh thyme (leaves removed from stems), oregano, sea salt and pepper to taste, and the beans. Bring to a boil, reduce heat, and simmer 15 minutes. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Remove the bay leaf then add the spinach, stirring until spinach wilts. Top with shaved Asiago cheese and serve. Enjoy. - adapted from Details of Dinner and Cooking Light

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