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Tuscan Bean Soup With Tomato Bruschetta Muffins

Tuscan Bean Soup With Tomato Bruschetta Muffins comes together with Olive Oil, Prosciutto, Leek, Garlic, and Chicken Stock. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 2 qt
• 3 tbsp
• 1 cup
• 2 cup
• 2 tsp
• 3 qt
• 1 lb
• 1 lb
• 1 lb
• 3 cup
• 12
• 6
• 3
• 9
• 1/3 cup
• 1 bunch

Method (preview)

1. 1

   In large saucepan, heat oil. Saute prosciutto with vegetables over medium-high heat until lightly browned.

2. 2

   Add beans to vegetables. Add stock; stir to combine. Bring mixture to a boil, reduce heat. Add vegetables to bean soup.

3. 3

   Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160 degrees F.

4. 4

   As ordered, garnish each portion with chopped parsley. Cut each sun-dried tomato into 8 strips. combine reserved oil with minced garlic.

5. 5

   Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12 minutes or until edges are crisp and golden brown.

6. 6

   Brush each muffin half with tomato/garlic oil. Top with fresh and sun-dried tomatoes, onions, basil and cheese. Serve with Tuscan Bean Soup.

7. 7

   Nutr. Assoc.: 0