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Vegetable Soup with Corn Bread Croutons

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Makes: 6 to 8 servings (about 10 cups total soup)
Prep: 40 minutes
Bake: 12 minutes
Cook: 15 minutes
 
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Vegetable Soup with Corn Bread Croutons

Ingredients

  • 1  recipe Corn Bread Croutons (see below)
  • 1  28-ounce can whole Italian-style tomatoes
  • 2  medium leeks, sliced or 1 medium onion, chopped (1/2 cup)
  • 1  tablespoon olive oil or cooking oil
  • 1  8-ounce package fresh mushrooms, quartered
  • 1  large yellow or red sweet pepper, coarsely chopped
  • 4  cloves garlic, minced
  • 3  cups water
  • 1  15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1  teaspoon coarse sea salt or 1/2 teaspoon salt
  • 1/4  teaspoon freshly ground black pepper
  • 8  ounces spinach leaves (about 4 cups)

Directions

1. Prepare Corn Bread Croutons; set aside to cool.

2. Remove tomatoes from can, reserving liquid. Coarsely chop tomatoes. In a 4-quart Dutch oven cook leeks in hot oil over medium heat until tender, stirring occasionally. Add mushrooms, sweet pepper, and garlic; cook 5 minutes more, stirring occasionally. Add water, tomatoes and canning liquid, cannellini beans, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in spinach; serve with Corn Bread Croutons. Makes 6 to 8 servings (about 10 cups total soup).

Corn Bread Croutons:

Cooking Club Directions: Divide cooked mushrooms, sweet pepper, and garlic, among 3-quart storage containers or freezer containers for each member. Into the same containers divide water, undrained tomatoes, beans, salt, and black pepper. Divide Corn Bread Croutons among members; place in resealable plastic bags or freezer bags. If refrigerating, divide spinach in plastic bags. If freezing, spinach should be purchased at preparation time. Cover and refrigerate up to 3 days or freeze up to 3 months.

Test Kitchen Tip: This recipe can be made in double batches in a 6-quart Dutch oven or kettle.

Reheating and Serving: Thaw frozen Corn Bread Croutons and soup for 48 hours in refrigerator, if necessary. Transfer thawed or refrigerated soup to a 4-quart Dutch oven. Bring soup just to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Stir in spinach.

Nutrition Facts

  • Servings Per Recipe 6 to 8 servings (about 10 cups total soup)
  • Calories 345,
  • Total Fat (g) 11,
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 2,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 42,
  • Sodium (mg) 933,
  • Carbohydrate (g) 52,
  • Total Sugar (g) 7,
  • Fiber (g) 6,
  • Protein (g) 15,
  • Vitamin C (DV%) 159,
  • Calcium (DV%) 21,
  • Iron (DV%) 26,
  • Percent Daily Values are based on a 2,000 calorie diet

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