Hearty Tuscan Soup Recipes

HEARTY TUSCAN WHITE BEAN SOUP

Hearty Tuscan White Bean Soup image

This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.

Provided by Shana C

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1/4 teaspoon dried thyme
1 bay leaf
3 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans white beans, any variety
1 (10 ounce) packaged frozen chopped spinach, thawed
3/4 cup macaroni, uncooked
salt and pepper
grated parmesan cheese, and or pecorino romano cheese, to serve

Steps:

Heat the oil in a 4 quart soup pot over medium heat.
Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
Add the chicken broth, tomatoes and bay leaf.
Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
Squeeze the water from the thawed spinach and add to the pot.
Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
Serve sprinkled with grated parmesan and/or pecorino romano.

Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2

TUSCAN VEGETABLE SOUP

Tuscan Vegetable Soup image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams

HEARTY TUSCAN SOUP

Hearty Tuscan Soup image

The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive or vegetable oil
1 large clove garlic, finely chopped
2 medium stalks celery, sliced (1 cup)
1/4 cup chopped leeks (white portion only)
1 teaspoon dried basil leaves, crushed
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
2 medium carrots, sliced (1 cup)
1/2 cup fresh or frozen (thawed) sliced okra
1 1/2 cups chopped cooked chicken breast
1 can (19 ounces) cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained

Steps:

Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g

HEARTY TUSCAN BEAN SOUP

Hearty Tuscan Bean Soup image

As part of my pursuit of a healthier lifestyle, I am always looking for new ways to use beans. This recipe looks like it would hit the mark rather well but still taste lush. It was originally printed in the January 2008 copy of the BBC Good Food Magazine. The recipe says it can be frozen.

Provided by Sarah_Jayne

Categories Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, plus extra
olive oil, to serve
1 stick celery, chopped
1 onion, chopped
1 large carrot, chopped
1 1/4 pints vegetable stock
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can borlotti beans, drained
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
5 ounces cooked ham, shredded
8 slices bacon, cooked crispy

Steps:

Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored.
Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes.
Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup.
Stir in the ham and bring to a simmer.
Serve garnished with a few crisp slices of bacon and a swirl of olive oil.

Nutrition Facts : Calories 677.9, Fat 34.4, SaturatedFat 10.3, Cholesterol 64.1, Sodium 680.6, Carbohydrate 58, Fiber 18.5, Sugar 2.6, Protein 35.6

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