Rustic Tuscan Bean Soup Recipes

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RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Steps:

  • Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

RUSTIC TUSCAN BEAN SOUP



Rustic Tuscan Bean Soup image

A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.

Provided by Jana Steinhagen

Categories     Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 (400 g) can cannellini beans (drained)
1 (400 g) can chopped tomatoes
2 celery ribs, chopped
1 onion, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 cabbage leaves, chopped
50 g kale, chopped
1 teaspoon thyme leaves
4 sage leaves, chopped
1 tablespoon olive oil
300 ml water
2 teaspoons vegetarian bouillon powder

Steps:

  • Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
  • Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
  • Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
  • Add the Beans towards the end and just heat them through in the soup.

Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)



Rustic Tuscan-Style Sausage, White Bean & Kale Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15-ounce) cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounce good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

Steps:

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

RUSTIC TUSCAN SOUP WITH KALE



Rustic Tuscan Soup with Kale image

Looking for a kale soup recipe? Enjoy this hearty Rustic Tuscan Kale Soup made with bacon and cannellini beans for a dish chock full of veggies.

Provided by My Food and Family

Categories     Beans

Time 1h

Yield 10 servings, 1 cup each

Number Of Ingredients 10

1 loaf Italian bread (18 inch), cut into 1-inch pieces
1 Tbsp. olive oil
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 tsp. crushed red pepper
8 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 cans (15.5 oz. each) cannellini beans, rinsed
2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
6 cups loosely packed chopped kale

Steps:

  • Heat oven to 400ºF.
  • Spread bread onto baking sheet; drizzle with oil. Sprinkle with 1 Tbsp. cheese and crushed pepper. Bake 10 min.
  • Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions to pan; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min.
  • Serve soup topped with croutons and remaining cheese.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 830 mg, Carbohydrate 46 g, Fiber 9 g, Sugar 6 g, Protein 16 g

"SUPER-TUSCAN" WHITE BEAN SOUP



Provided by Michael Chiarello : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 pound dried cannellini beans
2 ounces thinly sliced prosciutto
1 yellow onion, quartered lengthwise
1 celery stalk, quartered crosswise
1 carrot, quartered crosswise
2 cloves garlic, peeled and lightly crushed
1 bay leaf
1 quart chicken stock
Finely ground sea salt, preferably gray salt
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan, optional
6 slices country-style bread, each 3/4-inch thick
Extra-virgin olive oil
Finely ground sea salt, preferably gray salt
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup lightly packed fresh basil leaves
Sea salt and freshly ground black pepper

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 BEAN SOUP



Tuscan Bean Soup image

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

Provided by scratchcook

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups carrots, sliced
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
30 ounces cannellini beans, rinsed & drained
1 (32 ounce) box chicken broth
3 teaspoons dried Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 (5 ounce) package Baby Spinach

Steps:

  • In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
  • Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so.
  • Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.

Nutrition Facts : Calories 458.5, Fat 12.5, SaturatedFat 2, Sodium 1269.5, Carbohydrate 61.9, Fiber 15.6, Sugar 4.2, Protein 27.2

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Top Asked Questions

What are some easy Tuscan recipes?
Get the rustic, hearty taste of central Italy with these easy Tuscan recipes. Think hearty soups, simple pastas and lots of cannellini beans. Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible!
What are Italian white beans called in soup?
What are Italian white beans called? – Cannellini beans! You can actually interchange these beans with other white beans such as northern beans. How do you add flavor to bean soup? Spices, herbs, vegetable broth, liquid smoke, etc. are all delicious options for giving a pop of flavor to your soup recipe. Are butter beans the same as white beans?
Can you use canned beans in white bean soup?
If you’re in a pinch yes, but a lot of the magic of this soup comes from the broth the beans and herbs are cooked in. If you must use canned beans, just go for this Tuscan White Bean and Kale Soup instead. Ribollita. Immerse yourself in a bit of heaven with this Italian White Bean Soup.
Is Tuscan vegetable soup gluten free?
This Tuscan Gluten Free Vegetable Soup is FULL of fresh vegetables so it's good for you but it's comforting at the same time. It's a cozy dish that's made with kale, kidney beans, and gluten free pasta noodles.

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