Tuscan Bean Soup with Tomato Bruschetta Muffins Recipe

Tuscan Bean Soup With Tomato Bruschetta Muffins Recipe

Ingredients

• Serving Size : 12
• 2 quarts Great Northern Beans canned or cannellini
• 3 tablespoons olive oil
• 1 cup prosciutto – chopped
• 2 cups leek – halved, sliced
• 2 teaspoons garlic cloves – chopped
• 3 quarts Chicken stock
• 1 pound Cabbage – thinly sliced
• 1 pound mixed soup vegetables – frozen
• 1 pound carrots – sliced frozen
• 3 cups small zucchini – sliced
• salt and freshly ground pepper – to taste
• 12 Bays English Muffins – split
• 6 oil packed sun-dried tomatoes, reserve 1/4 – drained
• 3 garlic cloves – minced
• 9 roma tomatoes – sliced
• 1/3 cup onion – chopped
• 1 bunch fresh basil leaves
• 12 slices sliced mozzarella cheese – cut in thin strips

Method

1. Rinse and drain beans.
2. In large saucepan, heat oil.
3. Saute prosciutto with vegetables over medium-high heat until lightly browned.
4. Add beans to vegetables.
5. Add stock; stir to combine.
6. Bring mixture to a boil, reduce heat.
7. Add vegetables to bean soup.
8. Cover and simmer 15 minutes or until vegetables are crisp-tender.
9. Adjust seasonings
10. Hold and serve at 140 F to 160 degrees F
11. As ordered, garnish each portion with chopped parsley
12. Cut each sun-dried tomato into 8 strips.
13. Combine reserved oil with minced garlic.
14. Hold for per order preparation.
15. Bake muffins at 350 degrees F, 10 to 12 minutes or until edges are crisp and golden brown.
16. Brush each muffin half with tomato/garlic oil.
17. Top with fresh and sun-dried tomatoes, onions, basil and cheese.
18. Serve with Tuscan Bean Soup.

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