"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.
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
TUSCAN WHITE BEANS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams
DUCKLING WITH TUSCAN WHITE BEANS
I got this recipe out of our local newspaper, The News Tribune, several years ago. Sounds like a great meal. Times do not include soaking the beans or marinating the duck.
Provided by lazyme
Categories Duck Breasts
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans and place them in a large bowl.
- Fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
- Combine the rosemary, parsley, white wine and 2 tablespoons oil in a zip-seal bag.
- Add the duck breasts, seal bag and toss to coat.
- Refrigerate 3 hours or overnight.
- Drain the beans, rinse under cold water and drain again.
- Place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
- Bring to a simmer over medium heat and cook 30 minutes.
- Add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
- Meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
- Remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Grill 3-4 minutes on each side for medium rare.
- Transfer to cutting board, cover and let rest 5 minutes.
- Drain the beans reserving about 1 tablespoon cooking liquid.
- Discard the sage and garlic and return beans to saucepan.
- Add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
- Toss to mix.
- Add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
- Cover to keep warm.
- Using a sharp knife, thinly slice the duck across the grain.
- Divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.
Nutrition Facts : Calories 670.7, Fat 32.7, SaturatedFat 7.1, Cholesterol 231.5, Sodium 741.2, Carbohydrate 37.5, Fiber 11.9, Sugar 1.4, Protein 54.7
TUSCAN WHITE BEANS IN TOMATO SAUCE
White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 8h50m
Yield 6
Number Of Ingredients 7
Steps:
- Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
- Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
- Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g
TUSCAN RIGATONI & WHITE BEANS
I've had this recipe quite some time and always meant to try it. The ingredients appeal to me. If you try it first, let me know what you think.
Provided by bert2421
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook& drain pasta.
- Cook onion and sausage over med-high heat 2-3 minutes until onion is tender.
- Gently stir in pasta and remaining ingredients except cheese.
- Cook 3-5 minutes or until hot.
- Sprinkle each serving with cheese.
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