Tuscan Bean Soup With Tomato Bruschetta Muffins Recipe
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Tuscan Bean Soup With Tomato Bruschetta Muffins
2 qt Great Northern Beans canned (or can
3 tbsp olive oil
1 cup prosciutto, chopped
2 cup leek, halved, sliced
2 tsp garlic cloves, chopped
3 qt Chicken stock
1 lb Cabbage, thinly sliced
1 lb mixed soup vegetables, frozen
1 lb carrots, sliced frozen
3 cup small zucchini, sliced
Salt and freshly ground pepper, to taste
12 Bays English Muffins, split
6 oil packed sun-dried tomatoes, rese, drained
3 garlic cloves, minced
9 roma tomatoes, sliced
1/3 cup onion, chopped
1 bunch fresh basil leaves
12 slice sliced mozzarella cheese, cut in thin strips
Rinse and drain beans, reserve for preparat
In large saucepan, heat oil. Saute prosciutto with vegetables over
medium-high heat until lightly browned.
Add beans to vegetables. Add stock; stir to combine. Bring mixture to a
boil, reduce heat. Add vegetables to bean soup.
Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust
seasonings. hold and serve at 140 F to 160 degrees F.
As ordered, garnish each portion with chopped parsley. Cut each sun-dried
tomato into 8 strips. combine reserved oil with minced garlic.
Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12
minutes or until edges are crisp and golden brown.
Brush each muffin half with tomato/garlic oil. Top with fresh and
sun-dried tomatoes, onions, basil and cheese. Serve with Tuscan Bean Soup.
Source:
"Bays Corporation"
S(Internet Address):
"http://www.bays.com"
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Per Serving (excluding unknown items): 145 Calories; 6g Fat (36.9%
calories from fat); 8g Protein; 14g Carbohydrate; 3g Dietary Fiber; 13mg
Cholesterol; 2687mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable; 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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