Toscana Cannellini Soup
Denise Anderson, RN, 12ST
233 calories, 5 G Fat, 1 G saturated Fat, 389 mg sodium Servings 8-10
- 8 oz dry cannelloni beans
- 6 c water
- 1 lb. cross cut beef shanks
- 1 lb. pork neck bones (fresh, not smoked)
- 1/4 t salt
- 1/2 t pepper
- 1 T Olive Oil
- 1 1/2 c chopped onion
- 1 1/2 c sliced carrot
- 2 med. Fennel (anise), sliced (can substitute celery)
- 4 cloves garlic, chopped
- 1 T instant beef bouillon granules
- 2 bay leaves
- 2 t snipped fresh thyme or ½ t dry thyme
- 2 t snipped fresh rosemary or ½ t dry rosemary crushed
- 1/2 t salt
- 4 c torn fresh spinach leaves
Rinse beans. In a large stock pot, combine beans and 6 c water. Bring to a boil. Reduce heat and simmer uncovered for 2 minutes. Remove from heat and cover, let stand for 1 hour.
Sprinkle beef and pork neck bones with 1/4 t salt and 1/2 t pepper. Heat olive oil in large pot and add beef and pork neck bones. Cook for about 5 minutes or until well seared. Transfer meat to a plate.
Add onion, fennel (or celery), carrots and garlic to drippings in pot. Cover and cook about 15 minutes until vegetables are tender, stirring occasionally. Return beef and pork to pot. Drain beans and add to pot. Add 6 cups water, bouillon, bay leaves, thyme, rosemary and 1/2 t salt. Cover and simmer 2-2 1/2 hours until the beans and meat are tender.
Remove beef and pork neck bones, cool slightly and remove meat from bones and return to soup. Discard bones and bay leaves. Cool and skim off fat. Stir in spinach and fresh herbs. Heat.