Tuscan Bean Soup - For Two

When it comes to cooking, there are two things I really love:

·        Soup

·        Spending under $10 at the grocery store

When these two things come together, it's great.  However, if you stalk soup recipes on Pinterest like me, you know that most soup recipes come with a list of ingredients that will produce enough soup to feed a teensy army.  You wind up buying all the ingredients, spending like $30 on one meal, and that one meal is soup. Again, if you are like me, this annoys your significant other - who is forced to eat leftover soup for multiple meals because you blew through your grocery budget.

But with a little bit of math (yuck, I know) you can save money and time and grumblings from your significant other. All you need to do is adjust the serving sizes and fraction off your ingredients list. I took one of my favorite soups – a Tuscan Bean Soup – and adjusted the servings so that it would feed two… and a half - because I still wanted leftovers for lunch.

Still not a fan of doing math? No worries, I broke down the ingredients for you. Here we go:

·        1 qt. (4 cups) chicken stock

·        2 13.5 oz cans of cannellini beans

·        ½ stalk celery

·        ½ small yellow onion

·        2 sage leaves, sliced

·        2 cloves of garlic

·        2 slices prosciutto (or pancetta, or bacon, or whatever your heart desires)

·        ¼ cup of heavy cream

·        EVOO, salt & pepper

·        Shredded Parmesan cheese

First thing's first. Pour some olive oil into your pot and shred up your meat. I used prosciutto because I'm not a fan of bacon (ducking from the flying objects you might be throwing at me), but just keep in mind to balance out the salt you add with whatever meat you choose.

Brown the meat in the pot, then add the garlic, celery, onion and sage leaves – along with your salt and pepper. Stir until the onions are translucent – around five minutes. *At this time, drain and rinse your beans and set them aside.*

Drain any remaining oil from the pot.

Add the beans and chicken stock to the pot and bring to a boil. Cover and let simmer for one hour.

After an hour has passed, you have two choices. If you own an immersion blender or food processor – blend your soup. If you don't own either of these things, or you prefer things to be hearty, don't blend your soup. Add the heavy cream, sprinkle each bowl with some shredded Parmesan cheese and serve!

The face of a dog who does NOT understand what "not for puppies" means.

The face of a dog who does NOT understand what "not for puppies" means.

Ok, so it's not a thirty minute meal but it's super easy. I was able to wrap presents and keep up with the Kardashians while the smell of this delicious soup filled my house. And after we ate, I just popped the leftovers in a Tupperware and – voila! Lunch for tomorrow.

Really, really doesn't understand. 

Really, really doesn't understand.