Tuscan Bean Soup Recipes

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TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 3 1/2 quarts, 8 servings

Number Of Ingredients 20

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving

Steps:

  • Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
  • In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
  • Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

CHEF JOHN'S TUSCAN BEAN SOUP



Chef John's Tuscan Bean Soup image

Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
4 cups chicken broth
salt to taste
freshly ground black pepper to taste
½ teaspoon chopped fresh rosemary
½ teaspoon fresh thyme leaves
½ teaspoon cayenne pepper, or to taste
⅓ cup creme fraiche
½ lemon, juiced
1 ½ cups fresh bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 ounces deli-sliced hot capicola or coppa ham, chopped
1/2 red onion, chopped
5 cloves garlic (4 minced, 1 whole)
2 carrots, halved lengthwise and thinly sliced
2 stalks celery, thinly sliced
1 15-ounce can no-salt-added cannellini beans
1 15-ounce can no-salt-added petite diced tomatoes
2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
Kosher salt and freshly ground pepper
4 thick slices whole-grain bread
1 small head escarole, chopped

Steps:

  • Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
  • Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.

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

TUSCAN BEAN SOUP (RIBOLLITA)



Tuscan Bean Soup (Ribollita) image

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

Provided by AJ Lombardi

Categories     Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 14

¼ cup olive oil
1 large onion, sliced
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 zucchini, sliced
4 (14 ounce) cans vegetable stock
1 (15 ounce) can cannellini beans
1 (14 ounce) can chopped tomatoes
1 cup chicken stock
¼ cup pesto
salt and ground black pepper to taste
1 tablespoon olive oil
1 (16 ounce) bag fresh spinach

Steps:

  • Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g

QUICK & EASY TUSCAN BEAN SOUP



Quick & Easy Tuscan Bean Soup image

I recently tried this recipe because I am trying to make low-cholesterol recipes more often. We enjoyed it very much, and it's easy to prepare and quick to cook.

Provided by TasteTester

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup packaged baby carrots, coarsely chopped
1 small onion, chopped
3 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
32 ounces reduced-sodium chicken broth
2 -3 teaspoons dried Italian seasoning, crushed
1 (5 ounce) package Baby Spinach
freshly cracked black pepper

Steps:

  • In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
  • Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Moira Hodgson

Categories     brunch, appetizer

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

2 pounds white navy beans
2 large onions, chopped
1 bay leaf
Coarse salt and freshly ground pepper
1 1/2 cups pureed Italian tomatoes, canned or fresh
4 cloves garlic
2 ounces pancetta (Italian-style bacon)
1 cup parsley, chopped
1/3 cup extra-virgin olive oil

Steps:

  • Soak the beans in water to cover overnight. Drain and put in a kettle and add water to cover. Add the onions, bay leaf, salt and pepper. Simmer one to two hours or until cooked.
  • With a slotted spoon, remove half the beans and set aside. Puree the remaining mixture, a portion at a time, in a blender. Put into a large saucepan and add the beans you set aside.
  • Add the pureed tomatoes. Bring the soup to simmer, turn down heat and cook for 10 minutes.
  • Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden. Stir into the soup. Remove from heat and let stand, covered for five minutes before serving.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 14 grams, Fiber 19 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams

EGI'S TUSCAN BEAN SOUP



Egi's Tuscan Bean Soup image

Provided by Suzanne Hamlin

Categories     dinner, soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

1 pound small white beans (cannellini or Great Northern beans)
8 cups water
2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form
1/4 cup extra virgin olive oil
1 large red onion, cut in round slices, then across in half moons
6 cloves garlic, slivered
1/4 cup tomato paste
2 cups water
Fine sea salt
Freshly ground black pepper
Red pepper flakes
Extra virgin olive oil
Fresh rosemary, optional

Steps:

  • Rinse the beans in a colander and transfer to a large, nonreactive bowl. Cover by 2 inches of water and let soak overnight, uncovered, in a cool place. Drain the beans and transfer to a 6 to 8 quart heavy pot. Add the 8 cups of water and the herbs.
  • Cook uncovered at a gentle boil for about 60 minutes, or until beans are tender. Remove from the heat and allow to cool slightly, for about 10 minutes. Remove 1 1/2 cups of beans and reserve. Puree the remaining beans and all liquid in a food processor.
  • In the same pot, heat the olive oil and add the onion and garlic. Saute until soft. Stir in the tomato paste and water, stirring to combine. Add the reserved bean puree. Season with salt and pepper, and cook for about 10 minutes, until heated through. Stir in the reserved whole beans, and heat. Season again with salt, black pepper, crushed red pepper, olive oil and the optional rosemary.
  • Serve with croutons and a cruet of olive oil.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 3 grams

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