Tuscan Bean Soup
Mar 24, 2009
Shredded potatoes make an easy alternative to a dough crust when you're craving comforting spuds. Baking on the bottom rack gives a crispier crust.
Lemon wedges, a bottle of hot sauce and plenty of napkins are the only accompaniments needed. These are also delicious served cold for lunch the next day.
Nothing is simpler than throwing all the ingredients into the pot, then forgetting about them as they simmer to hearty flavour. Look for the soup mix, usually made with beans and lentils, in the bean section of the supermarket.
If you like it hot, use hot Italian sausage. Spinach can substitute for the Swiss chard but heat just until wilted.
