Tuscanbeanandpastasoup Recipes

TUSCAN BEAN SOUP

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.

QUICK & EASY TUSCAN BEAN SOUP

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.

LOW-FAT TUSCAN BEAN AND PASTA STEW

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Heat olive oil in a large saucepan. Add onion and half the garlic; sauté for 5 minutes over medium heat, until onion is translucent.
• Add thyme, sage and 1/2 t. salt; sauté for 10 minutes more, until the onions just start to brown.
• Add the spinach, tomatoes and remaining garlic and salt. Stir, cover and cook over medium heat for 10 minutes, stirring once or twice, until the spinach has wilted.
• Add the basil, beans, and cooked pasta. Heat on low.
• When pasta is heated throughout, add black pepper and serve.

RUSTIC TUSCAN BEAN SOUP

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.

TUSCAN BEAN AND PASTA SOUP

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes.
• Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil.
• Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.