Tuscan Bean Soup

When friends visit us in Yavne’el, they often say this part of the Galilee reminds them of Tuscany. No wonder, we’re not that far away!

Many Mediterranean recipes use local produce that is obviously available in Israel because the climate and topography are so similar.

This delicious recipe from Michelle Masser of Baltimore Maryland was actually the very first subscriber to Galilee Green. Here’s Michelle..

“Nothing warms the soul better on a cold day than a delicious bowl of soup. I made a batch of Tuscan bean soup and it was wonderful. This soup is extra special because it was made with Galilee Green olive oil.

“Our family loves Galilee Green because not only is it the best olive oil we have ever had, it is also a meaningful way to support Israel and connect to people in the Land.”

Ingredients:

• 2 cups minced white onion
• 1/2 cup minced red onion
• 1 cup minced celery
• 1/2 cup chopped carrots
• 1 tbsp. chopped garlic
• 3 tbsp. Galilee Green olive oil
• 2 cups baby spinach
• 1 (28 oz.) can of Italian style tomatoes
• 1 (40.5 oz.) can of great Northern beans
• 48oz. of Chicken broth
• 1 tsp. kosher salt
• 2 tbsp. fresh parsley
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 dried basil
• 2 bay leaves
• 1 tbsp. red wine vinegar
• ground pepper to taste

Directions:

1. Saute onions, celery, carrots and garlic in 2 tbsp. of olive oil until they are slightly cooked (about 10 minutes on medium heat).
2. Add cooked vegetable in a pot with chicken broth.
3. Add tomatoes, 1 tbsp of olive oil, all spices, and beans to pot.
4. Bring to a boil, and reduce heat to low.
5. Add baby spinach and simmer for 15-20 minutes.

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