I'm working this year before grad school and am trying to save as much money as possible, though I have no interest in not enjoying my food. Here's one of my mainstays. It may not look that appealing to a picky eater, though perhaps could be made more so with creative combinations of colors of beans, but it smells heavenly, and that might tempt where looks fail. I serve it over rice, which makes for good texture and provides complementary protiens. It makes great leftovers, too--the flavors meld nicely as it ages.
Tuscan Bean Soup:
1 T olive oil 2 cups diced onions (2 onions) 1 cup diced carrots (2 carrots) 4 garlic cloves, minced. 6 cups cooked small red and/or white beans or 3 15-oz cans, drained and rinsed 3-4 cups stock or water 1 tsp red wine vinegar sage (I don't measure, but use generous amounts, probably at least a tablespoon) salt and pepper to taste
Cook onions, carrots, and garlic in oil in bottom of pot until softish, stirring occasionally. Add rest of ingredients. Cook at active simmer for ~ 10 min. Ladle ~ 1/2 of soup into blender and puree; return to pot. Add more liquid to thick soup if desired.
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Tuscan Bean Soup:
1 T olive oil
2 cups diced onions (2 onions)
1 cup diced carrots (2 carrots)
4 garlic cloves, minced.
6 cups cooked small red and/or white beans
or 3 15-oz cans, drained and rinsed
3-4 cups stock or water
1 tsp red wine vinegar
sage (I don't measure, but use generous amounts, probably at least a tablespoon)
salt and pepper to taste
Cook onions, carrots, and garlic in oil in bottom of pot until softish, stirring occasionally. Add rest of ingredients. Cook at active simmer for ~ 10 min. Ladle ~ 1/2 of soup into blender and puree; return to pot. Add more liquid to thick soup if desired.