Giadas Tuscan White Bean And Garlic Soup Recipes

GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP

Giada's Tuscan White Bean and Garlic Soup image

Love, love, love this recipe! It's done in less than 20 minutes and is so flavorful and creamy. Perfect with a salad and garlic bread or a grilled cheese! I have made my own alterations/additions to this recipe. Here's a tip on the sage: sometimes I'll use dried sage instead of the fresh sage leaf and in that case I start with about a teaspoon and add more to taste if need be. Also, I use my immersion blender and puree the soup right in the pot rather than using a regular blender...Giada just uses a regular blender, either way works fine! Enjoy!

Provided by KPD123

Categories Beans

Time 13m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 shallots or 1/4 cup red onion, chopped
1 fresh sage leaf
2 (15 ounce) cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth (I use 4 cups water and add 1-2 chicken boullion cubes to taste)
4 garlic cloves, smashed
1/2 cup heavy cream
1/2 teaspoon fresh ground black pepper
salt, to taste

Steps:

In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
Add cream, black pepper, and salt to taste. Keep warm over very low heat!

WHITE BEAN AND ESCAROLE SOUP

White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

Steps:

Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

TUSCAN WHITE BEAN AND GARLIC SOUP

Tuscan White Bean and Garlic Soup image

Make and share this Tuscan White Bean and Garlic Soup recipe from Food.com.

Provided by pkothari

Categories Beans

Time 30m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
3 sage leaves
2 (15 ounce) cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth
4 garlic cloves, cut in 1/2
1/2 cup yogurt
1/2 teaspoon fresh ground black pepper
6 slices ciabatta
extra virgin olive oil, for drizzling

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. Alternatively use a hand blender.
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 yogurt and the pepper.
Keep warm, covered, over very low heat.
FOR THE BREAD:.
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.

Nutrition Facts : Calories 445.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 19.2, Sodium 141.6, Carbohydrate 60.5, Fiber 13.5, Sugar 2.5, Protein 27.1

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