"SUPER-TUSCAN" WHITE BEAN SOUP
Provided by Michael Chiarello : Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
- Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
- Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
- Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
- To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.
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
TUSCAN TOMATO-WHITE 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 pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
TUSCAN WHITE BEAN AND GARLIC SOUP
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 11
Steps:
- Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
- Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
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 KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
TUSCAN WHITE BEAN SOUP
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 16
Steps:
- In a medium Dutch oven or a large saucepan, heat oil over medium heat. Add pancetta and cook until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towel. Add onion and cook until translucent, about 5 minutes. Add garlic, chile, and fennel seed, and cook for 2 minutes.
- Add cannellini beans and chicken stock, and bring to a boil. Reduce heat and let simmer for 50 minutes, or until beans are tender.
- Add Tuscan kale. Stir and season with salt and pepper. Cook for 5 minutes, until kale is tender.
- Serve in a bowl over a slice of bread. Garnish with pancetta, tomatoes, onion, olive oil, Parmigiano-Reggiano, and crushed red pepper flakes.
TUSCAN STYLE WHITE BEAN SOUP
Easy to make. Very tasty. I serve it with French Bread Crostini which I created that has a very cheesy toppping. Something I just whipped up one day from items I had in my pantry.
Provided by School Chef
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
- Cook pasta in boiling water for 8 minutes, drain.
- Add cooked pasta to soup.
- Add pesto and season to taste
- Simmer 5 minutes.
- Serve.
Nutrition Facts : Calories 168.1, Fat 2, SaturatedFat 0.6, Sodium 275.7, Carbohydrate 28.3, Fiber 5.5, Sugar 3.4, Protein 10.8
TUSCAN WHITE BEAN SOUP
Filled with flavor, this satisfying soup is a mainstay of Italian country cooking.
Provided by bexhep
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Soak beans in plenty of water overnight, then drain and rinse well.
- Heat 2 tablespoons of the oil in a heavy-bottomed soup pot and add leeks. Cook for 5 minutes, stirring frequently, until leeks begin to soften.
- Add celery, garlic, and carrots and cook, stirring frequently, for 10 minutes. Add stock, rinsed beans, herbs, salt, and pepper. Bring soup to a boil, then cover, reduce heat, and allow to simmer over low heat for 1 - 2 hours until the beans are cooked.
- If you prefer your soup more creamy, puree a third of the soup in a blender and pour back into the pot. Taste and add the lemon juice, and more salt and pepper if needed.
- Ladle soup into individual bowls. Top each portion with some of the remaining olive oil and sprinkle with cheese, if desired.
- Serve with a huge hunk of crusty wholegrain bread and glass of red wine!
TUSCAN WHITE BEAN & SPINACH SOUP
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
Provided by justcallmetoni
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
- Add spinach and cook until wilted.
TUSCAN WHITE BEAN SOUP
Delicious chicken broth soup made with cannellini beans, small pasta and escarole. This is super good!
Provided by Marie
Categories Clear Soup
Time 1h
Yield 8 cups
Number Of Ingredients 11
Steps:
- In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
- Add chicken broth, pepper and water; increase heat to high and bring to a boil.
- Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
- Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
- Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
- Stir in escarole until heated through.
Nutrition Facts : Calories 148, Fat 4.3, SaturatedFat 0.7, Sodium 347.9, Carbohydrate 21.6, Fiber 5, Sugar 2.6, Protein 6.2
SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY
Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock
Provided by Robin Broadfoot
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
- Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams
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
More about "tuscan white bean soup recipes"
TUSCAN WHITE BEAN SOUP RECIPE - EATINGWELL
From eatingwell.com
4.5/5 (3)Total Time 2 hrs 15 minsCategory Healthy Italian Soup RecipesCalories 270 per serving
- Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. (To quick-soak, see Tip.) Drain and rinse the beans.
- Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute.
- Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Increase heat to high, bring to a boil, and cook for 5 minutes. Reduce heat to low, partially cover, and simmer until the beans are nearly tender, 45 to 50 minutes.
- Stir in kale, tomatoes, and rosemary. Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.
BAREFOOT CONTESSA | TUSCAN WHITE BEAN SOUP | RECIPES
From barefootcontessa.com
- First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
SLOW COOKER TUSCAN WHITE BEAN SOUP RECIPE | MYRECIPES
From myrecipes.com
TUSCAN WHITE BEAN SOUP RECIPE (VEGAN) - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
CREAMY TUSCAN WHITE BEAN SOUP - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
TUSCAN WHITE BEAN SOUP RECIPE - THE HUNGRY BITES
From thehungrybites.com
TUSCAN WHITE BEAN AND SAUSAGE SOUP - THE DARING GOURMET
From daringgourmet.com
TUSCAN WHITE BEAN & SPINACH SOUP : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ORGANIC PHARMER - TUSCAN WHITE BEAN SOUP CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
VEGETARIAN TUSCAN WHITE BEAN SOUP - THE HARVEST KITCHEN
From theharvestkitchen.com
TUSCAN WHITE BEAN SOUP RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
TUSCAN WHITE BEAN AND KALE SOUP - LITTLE BROKEN
From littlebroken.com
THE BEST TUSCAN WHITE BEAN SOUP - VERONIKA'S KITCHEN
From veronikaskitchen.com
EASY TUSCAN WHITE BEAN SOUP (MEDITERRANEAN RECIPE ...
From cookinwithmima.com
CREAMY TUSCAN WHITE BEAN SOUP (VEGAN) - MY QUIET KITCHEN
From myquietkitchen.com
EASY TUSCAN WHITE BEAN SOUP (MEDITERRANEAN RECIPE) – WE ...
From crepeguys.com
TUSCAN WHITE BEAN SOUP RECIPE - SIDECHEF
From sidechef.com
RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP) - A SPICY ...
From aspicyperspective.com
VEGAN TUSCAN WHITE BEAN SOUP (BEST ... - EAT WITH CLARITY
From eatwithclarity.com
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP
From sharedappetite.com
TUSCAN WHITE BEAN SOUP WITH ESCAROLE RECIPE | MYRECIPES
From myrecipes.com
WHITE TUSCAN BEAN SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
OUR FAVORITE TUSCAN RECIPES | ALLRECIPES
From allrecipes.com
CROCK-POT® TUSCAN WHITE BEAN SOUP • FOOD FOLKS AND FUN
From foodfolksandfun.net
TUSCAN WHITE BEAN SOUP {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
TUSCAN WHITE BEAN SOUP - BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
TUSCAN WHITE BEAN SOUP! - BAREFOOT CONTESSA
From barefootcontessa.com
TUSCAN WHITE BEAN SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
30-MINUTE TUSCAN WHITE BEAN SOUP RECIPE - SERIOUS EATS
From seriouseats.com
TUSCAN WHITE BEAN SOUP - THIS HEALTHY TABLE
From thishealthytable.com
VEGETARIAN TUSCAN WHITE BEAN SOUP - LIVE SIMPLY
From livesimply.me
TUSCAN WHITE BEAN SOUP RECIPE: THIS CREAMY 20-MINUTE SOUP ...
From 30seconds.com
BEST TUSCAN BEAN SOUP RECIPES | THE PIONEER WOMAN | FOOD ...
From foodnetwork.ca
HUMBLE AND HUNGRY - TUSCAN WHITE BEAN SOUP CALORIES, CARBS ...
From frontend.myfitnesspal.com
#60-minutes-or-less #time-to-make #course #preparation #soups-stews #stocks
You'll also love