Tuscan White Bean And Garlic Soup Recipes
CREAMY TUSCAN WHITE BEAN SOUP
Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
- Add the garlic and cook, stirring, for another minute.
- Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
- Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
- Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
- Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.
Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving
SUPER-TUSCAN WHITE BEAN SOUP
Progresso® chicken broth and cannellini beans. You can create an authentic, rich Italian soup in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 5 mg, Fiber 13 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 3 g, TransFat 0 g
GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP
Love, love, love this recipe! It's done in less than 20 minutes and is so flavorful and creamy. Perfect with a salad and garlic bread or a grilled cheese! I have made my own alterations/additions to this recipe. Here's a tip on the sage: sometimes I'll use dried sage instead of the fresh sage leaf and in that case I start with about a teaspoon and add more to taste if need be. Also, I use my immersion blender and puree the soup right in the pot rather than using a regular blender...Giada just uses a regular blender, either way works fine! Enjoy!
Provided by KPD123
Categories Beans
Time 13m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
- Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
- If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
- Add cream, black pepper, and salt to taste. Keep warm over very low heat!
TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN
Categories Soup/Stew Bean Cheese Vegetable Vegetarian Graduation Parmesan Basil Zucchini Fall Healthy Cabbage Bon Appétit
Yield Makes12 first-course or6 main-course servings
Number Of Ingredients 17
Steps:
- Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
- Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.
TUSCAN WHITE BEAN AND GARLIC SOUP
Make and share this Tuscan White Bean and Garlic Soup recipe from Food.com.
Provided by pkothari
Categories Beans
Time 30m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place a medium, heavy soup pot over medium heat.
- Add the butter, olive oil, and shallot.
- Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
- Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer.
- Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl.
- Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Alternatively use a hand blender.
- Pour the blended soup back into the soup pan.
- Puree the remaining soup.
- Once all the soup is blended and back in the soup pan, add the yogurt and the pepper.
- Keep warm, covered, over very low heat.
- FOR THE BREAD:.
- Place a grill pan over medium-high heat.
- Drizzle the slices of ciabatta bread with extra-virgin olive oil.
- Grill the bread until warm and golden grill marks appear, about 3 minutes a side.
- Serve the soup in bowls with the grilled bread alongside.
Nutrition Facts : Calories 445.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 19.2, Sodium 141.6, Carbohydrate 60.5, Fiber 13.5, Sugar 2.5, Protein 27.1
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