Giadas Tuscan White Bean And Garlic Soup Recipes

GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP

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

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

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.