TUSCAN BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
- Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.
TUSCAN BEAN SOUP
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 20
Steps:
- Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
- In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
- Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
TUSCAN BEAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds.
- Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste.
- Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.
- Transfer the soup to a large serving bowl. Add big, fat Parmesan shavings and garnish with torn basil.
CHEF JOHN'S TUSCAN BEAN SOUP
Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
- Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
- Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g
HEARTY TUSCAN BEAN SOUP
As part of my pursuit of a healthier lifestyle, I am always looking for new ways to use beans. This recipe looks like it would hit the mark rather well but still taste lush. It was originally printed in the January 2008 copy of the BBC Good Food Magazine. The recipe says it can be frozen.
Provided by Sarah_Jayne
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored.
- Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes.
- Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup.
- Stir in the ham and bring to a simmer.
- Serve garnished with a few crisp slices of bacon and a swirl of olive oil.
Nutrition Facts : Calories 677.9, Fat 34.4, SaturatedFat 10.3, Cholesterol 64.1, Sodium 680.6, Carbohydrate 58, Fiber 18.5, Sugar 2.6, Protein 35.6
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
TUSCAN WHITE BEAN SOUP
My family loves this hearty soup. The taste is similar to an onion soup but MUCH better. The best part of it is that its vegan ( if you leave off the parmesan cheese and make sure you are using a vegan vegetable stock) which is great for my teen daughter. Enjoy!
Provided by jadoredior33
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
- Add in Vegetable Stock. Cover and simmer for 15 minutes.
- Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
- Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
- Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.
Nutrition Facts : Calories 314.7, Fat 10.7, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 45, Fiber 8.8, Sugar 4.1, Protein 11.9
CHILLED TUSCAN BEAN SOUP
This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured "New Soups for Summer".Chill time is not included in prep time.
Provided by Leslie in Texas
Categories Beans
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add onion and garlic and saute 2 to 3 minutes.
- Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
- Add water, 2 cups beef broth and beans and bring to a boil.
- Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
- Puree soup in batches in blender; chill several hours or up to 1 week.
- To serve, thin soup with additional broth, if desired.
- Toast bread;rub lightly with cut sides of garlic clove.
- Brush bread with most of remaining olive oil.
- Ladle soup into individual bowls.
- Top with a crouton and a sprinkling of Parmesan cheese.
- Place several drops of remaining olive oil into each bowl and serve.
Nutrition Facts : Calories 243.8, Fat 12.6, SaturatedFat 1.8, Cholesterol 0.2, Sodium 333.7, Carbohydrate 27.4, Fiber 5.2, Sugar 4.2, Protein 7
HEARTY TUSCAN SOUP
The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
- Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
- Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g
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