Skinny Tuscan White Bean Soup Recipes

"SUPER-TUSCAN" WHITE BEAN SOUP

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.

SKINNY TUSCAN WHITE BEAN SOUP

Steps:

• In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
• Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
• If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

HEARTY TUSCAN WHITE BEAN SOUP

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.

SUPER-TUSCAN WHITE BEAN SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
• Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
• Ladle soup into individual soup bowls. Top each with basil mixture.

TUSCAN WHITE BEAN SOUP

Steps:

• In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
• Add in Vegetable Stock. Cover and simmer for 15 minutes.
• Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
• Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
• Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.

SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY

Steps:

• In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
• Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
• Serve hot.
• Enjoy!