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TUSCAN WHITE BEAN ARTICHOKE SOUP 
Makes 6 servings 
From George Hirsch Living it UP! TV series 
www.chefgeorgehirsch.com 

2 tablespoons olive oil 
1/2 cup chopped onion 
1/2 cup chopped carrot 
4 cloves garlic, chopped 
1 cup Chopped Artichoke Hearts, fresh, frozen or canned 
2 teaspoons fresh basil, chopped
1/8 teaspoon hot pepper flakes 
1 cup potatoes, peeled and chopped 
3 cups chicken broth 
1 can cannellini beans, drained and rinsed 
3 links Italian Sausage, pre-cooked and sliced 
2 cups Spinach, washed, dried and chopped 
Fresh ground black pepper to taste 

Pre heat a large soup or saucepot to a medium heat. Add olive oil. Add the onion, carrot, garlic, hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown. Add the potato, artichokes, sausage, beans and broth. Bring to a boil then lower to a simmer, cover and cook about 30 minutes. Puree one half of soup in food processor. Return pureed soup back to soup pot. 

Bring soup back to a boil, turn down to a simmer and add the spinach. Cook until the spinach is wilted, about 1-2 minutes. Add pepper to taste, serve with grated Parmesan cheese. 

Optional Substitution for Spinach: 
Escarole 
Swiss Chard 
Broccoli Rabe