TUSCAN ONION SOUP (CARABACCIA)
I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 13
Steps:
- Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
- Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
- Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
- Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
- Toast in the preheated oven until browned, about 15 minutes.
- Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 37.7 g, Cholesterol 2.2 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 2.4 g, Sodium 1749.9 mg, Sugar 13.3 g
TUSCAN ONION SOUP (CARABACCIA)
Provided by Matt Lee And Ted Lee
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
- In an eight-quart pan, heat 1/3 cup olive oil, rosemary and sage over medium-high heat for two minutes. Add paste, turn heat to medium-low, and cook, stirring frequently, for five minutes. Add white wine, and simmer 10 minutes more.
- Add onions, salt and red pepper, and sauté over low heat, stirring frequently, until onions are very soft and some have turned golden brown, about 20 minutes.
- Add balsamic vinegar and stock, and simmer 25 minutes over low heat. Add spice mixture and peas, and cook 5 minutes more. Season with salt and black pepper to taste.
- While soup simmers, bring 2 cups water and the white wine vinegar to a boil in a small saucepan. Reduce heat until no bubbles break surface of water. Crack two eggs into water, and cook 4 minutes. Gently spoon eggs out of water, and reserve in a shallow dish with water in it. Bring water back to a boil, and repeat process until all the eggs are poached.
- Lightly toast bread. Brush each slice with olive oil, and sprinkle with two teaspoons Parmigiano-Reggiano. Toast again or broil until cheese has melted, about two minutes.
- Lay a slice of toast in each of six deep soup bowls, and top with a poached egg. Ladle soup over egg, sprinkle with remaining cheese, and serve.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 18 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 993 milligrams, Sugar 16 grams, TransFat 0 grams
ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE
Steps:
- Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.
"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.
CREAMY TUSCAN WHITE BEAN SOUP
Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
- Add the garlic and cook, stirring, for another minute.
- Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
- Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
- Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
- Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.
Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving
TUSCAN WHITE BEAN CROSTINI
This looks so nice on a appetizer buffet table. The flavors compliment so nice too. I love to make this for dinner parties. I hope you enjoy as much as we do.
Provided by mommyoffour
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, bell pepper and onion in large bowl.
- Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
- Pour over bean mixture; toss to coat.
- Cover; refrigerate 2 hours or overnight.
- Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
- Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
- Remove; cool completely.
- Top each toasted bread slice with about 3 T. bean mixture.
TUSCAN ONION SOUP
A home style soup simply flavored with sweet white onions and Pancetta. Toasted Italian bread croutons topped with fresh grated Swiss cheese add texture and richness. I like to add just a touch of white wine. Recipe from the "cook's library".
Provided by Lorac
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
- Add the oil and onions and cook over high heat 4 minutes.
- Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
- Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
- While soup is cooking, heat broiler and toast bread on both sides.
- Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
- To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.
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- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
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CARABACCIA (TUSCAN ONION SOUP) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
Category Main CourseCalories 256 per servingTotal Time 1 hr 25 mins
- Peel and cut the ends off of the onions (2 lbs/1 Kg) and slice them in half. Finely slice the onions as thin as you can, I like to use a food processor with a slicing attachment to make it quick and easy.
- Heat the olive oil in a large, deep pot. Add the onions and stir to coat in the oil, add a pinch of salt and cook the onion very slowly on a medium/low heat until really soft and breaking apart. This will take 40-45 minutes, make sure the onions don’t brown at all (see the tips below).
- After cooking the onions add the vinegar (1 Tbsp), wine (1 cup/240ml), pinch of cinnamon and black pepper (1/2 tsp). Let it simmer until the wine has reduced by half.
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