Cannellini Bean Soup with Beef and Roasted Eggplant

The following recipe is based on the food we glean and the product we prepare from the Farmer’s Market – you can use our product in the following recipe for quick, delicious, and healthy eating. Not only do you save time using these prepared vegetables, but you support our venture as we move forward into making Farm to Freezer a sustainable operation.
 
~To thaw frozen vegetables and sauce, immerse package in cold water for one hour or place package in a bowl and thaw in refrigerator overnight. Do not thaw at room temperature.~

 
Ingredients
1-qt. package of Farm to Freezer roasted eggplant, thawed and diced.
1.5 pounds chuck roast, cut into 1″ cubes
3 tablespoon olive oil
2 small onions (8 ounce), small dice
2 carrots (8 ounce), small dice
2 stalks celery (5 ounce), small dice
1 tablespoon minced garlic
1 teaspoon dried thyme
1 tablespoon dried basil
8 cups of beef stock
2 cans cannellini beans (15.5 oz cans or 3 cups cooked beans), drained and rinsed*
salt and pepper
 
Recipe
Heat 1 T olive oil in large, heavy bottomed soup pot. Saute eggplant until tender about 5-10 minutes, over medium heat, stirring frequently. Remove from pot to cool.
Add 3 T. olive oil to the pot and add in the diced beef. Season with a couple of pinches of kosher salt and freshly ground black pepper. Cook until the beef begins to brown.
Add in the diced carrots, onions and celery and cook until they begin to soften, about 5 minutes.
Add in the minced garlic and dried herbs and cook for another 2 minutes.
Pour in the 8 cups of beef stock and bring to a simmer. Add the drained and rinsed beans and let simmer for 20-30 minutes.
Right before you are ready to serve the soup, stir in the eggplant.
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One Response to Cannellini Bean Soup with Beef and Roasted Eggplant

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