Tuscanbeanandpastasoup Recipes

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.

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.

Steps:

• Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
• When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
• Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
• Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes.
• Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil.
• Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.

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.

Steps:

• Soak the beans in water to cover overnight. Drain and put in a kettle and add water to cover. Add the onions, bay leaf, salt and pepper. Simmer one to two hours or until cooked.
• With a slotted spoon, remove half the beans and set aside. Puree the remaining mixture, a portion at a time, in a blender. Put into a large saucepan and add the beans you set aside.
• Add the pureed tomatoes. Bring the soup to simmer, turn down heat and cook for 10 minutes.
• Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden. Stir into the soup. Remove from heat and let stand, covered for five minutes before serving.

Steps:

• Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

Steps:

• Soak beans in cold water overnight.
• Next day, bring beans to boil and rapidly boil for 3 minutes and then reduce heat and simmer for 10 minutes. Drain.
• Heat olive oil in a large pan and saute onion, carrot and bacon until onion is soft and translucent.
• Add garlic, beans and stock. Bring to the boil. Cover and simmer until beans are soft- about 1 hour.
• Remove half the soup and blend, until smooth, using a food processor. Return to the pan.
• Peel the tomatoes by cutting a cross in the bottom and covering with boiling water for 30 seconds. (The skin should slip off easily.) Cut tomatoes into quarters and de-seed. Chop the flesh and add to the soup.
• Season with salt and freshly ground black pepper, to taste. Simmer for approximately 15 minutes.
• To serve: sprinkle with the cheese.