Tuscan Beans And Tomatoes Recipes

TUSCAN TOMATO-WHITE BEAN SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
• Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
• Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

TUSCAN BEANS AND TOMATOES

Steps:

• In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
• If desired, sprinkle with black pepper and/or garnish with rosemary.
• Serve with a slotted spoon.

TUSCAN WHITE BEANS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
• Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
• Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
• Garnish with fresh basil and serve.
• Enjoy!

TUSCAN BEANS IN SUMMERY TOMATO RAGù

Steps:

• Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
• Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
• Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
• Preheat oven to 450°F with rack in middle.
• Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
• Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
• What to drink:
• Avignonesi Rosso di Toscana '05

TUSCAN WHITE BEAN AND TOMATO SOUP

Steps:

• Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
• Add stock and bay leaves to beans.
• Simmer until tender, about 1 hour.
• Heat oil in heavy large saucepan over medium-high heat.
• Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
• Add pancetta and stir until translucent,about 3 minutes.
• Add ham, sugar and garlic and stir 5 minutes.
• Stir in tomatoes and bring to a boil.
• Reduce heat to simmer.
• Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
• Blend in lemon juice;season with salt and pepper.
• Let soup stand at room temperature several hours.
• Garnish with parsley before serving.