Early in 2025, the weather has been frightening here in Kentucky and Indiana. A hearty bowl of soup is the ideal remedy for the two winter storms we received in a single week. While Mother Nature is playing havoc outside, Merritt Bates-Thomas of Instagram’s Kitchen Transition has created a recipe for Tuscan Bean Soup that will warm you from the inside out.
Here’s the recipe!
SOUP WITH CREAMY TUSCAN BEAN
One medium onion, chopped
Two to three minced garlic cloves
A tablespoon or two of olive oil
One medium carrot, chopped
One celery stem, chopped
One teaspoon of Italian seasoning
One 15-oz can of rinsed and drained cannellini beans
Four cups of vegetable stock or broth
One 8-oz can of tomato sauce
Two cups of chopped baby spinach
One cup of Parmesan cheese, grated
One little Parmesan rind, if desired
A pinch of salt is optional.
DIRECTIONS:
In a medium-sized soup pot, heat the olive oil over medium heat. Add the garlic and onions and cook for 2 to 3 minutes, or until aromatic. Sauté the carrots and celery for a further three to five minutes, or until the onions start to soften and turn transparent. To coat the vegetables evenly, add the Italian seasoning and stir. Stir the broth, tomato sauce, and beans into the mixture. After bringing the mixture to a boil, lower the heat. Add the rind and stir in the Parmesan cheese. For a further half hour of cooking, cover the saucepan. Cook until the spinach wilts after adding it.
According to Merritt, the entire preparation and cooking time is less than an hour. I tried the soup, and it tastes great. The optional dash of salt was not used by Merritt. Go ahead and use salt if you like it. It doesn’t require it, though. Without it, the soup is delicious and quite aromatic.
You may follow Merritt on What’s Cookin’? if you want to see more of her recipes. Merritt hosts the well-liked culinary program on The Country Station, 92.5 WBKR, every second Monday at 8:10 a.m.
The forthcoming February issue of Kentucky Monthly magazine will also feature recipes from Merritt. Every month, she also contributes a recipe to The Hendersonian and The-Hendersonian.com.
Merritt is collaborating with Joe Bird (of WEHT’s Eyewitness News) to host a cooking lesson at Capers Emporium in New Harmony, Indiana on February 1st, if you’re interested in going.
From 3 to 5 p.m., the class will be held. You can register if you want to go by giving Caper’s a call at 812-682-6112.
