Ingredients
Soup
- 1 15 oz. can kidney beans, drained
- 2 15 oz. cans cannellini beans (or navy beans) drained
- 5 tbsp olive oil
- 1 medium Onion chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery-chopped
- 2 cups raw Wisconsin potatoes, peeled and diced
- 1 cup fresh raw corn, off the cob or frozen
- 1 28 oz. can stewed tomatoes
- 2 cloves garlic, chopped
- 1 tsp fresh thyme or 1/2 tsp dried
- 2 tsp parsley, chopped
- 1-2 tsp rosemary, chopped
- 1 pinch Red pepper flakes
- 6-8 cups Chicken broth
- salt & pepper to taste
Parmesan Crisp
- 1/2 cup grated parmesan cheese
Servings: people
Units:
Instructions
Soup
- Heat oil in Dutch Oven or large Sauce Pan, Add chopped vegetables and garlic, and cook 5 minutes until tender. Add beans, chicken broth, herbs, seasonings and tomatoes. Simmer 15-20 minutes. Puree half of the soup mixture, then add it back into the rest of the soup. Simmer 10 minutes. When ready to serve Ladle into bowls, and garnish with a parmesan crisp and fresh herb
Parmesan Crisp
- Lightly grease a parchment or foil lined baking pan. Place heaping Tablespoons of grated Parmesan Cheese onto the baking pan. Patting the cheese down. Repeat with remaining cheese. Space the cheese about a 1/2 inch apart. Bake 3-5 minutes or until golden and crisp. Cool sightly before removing from pan.
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