Tuscanbeanandpastasoup Recipes

TUSCAN BEAN AND PASTA SOUP (PASTA E FAGIOLI)

Steps:

• Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
• When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
• Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
• Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

TUSCAN BEAN SOUP

Steps:

• Cook pasta (if using) according to package directions and set aside.
• In a large sauce pan heat oil over medium heat. Add onion, garlic, rosemary, carrots, and red pepper flakes. Sautee for 2-3 minutes. Add 3 C broth, tomatoes, 1 1/2 cups of beans and bay leaves. Bring to a boil then reduce heat, cover and simmer for 7-10 minutes.
• Pour soup into a blender or food processor and puree for 2-3 minutes until smooth.
• You may need to do this in batches depending on the size of your machine.
• Pour puree back into sauce pan add 1-2 more cups of broth to thin soup. Add remaining beans and pasta. Heat through and serve.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

TUSCAN BEAN SOUP (RIBOLLITA)

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.

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.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

TUSCAN PASTA AND BEAN SOUP

Steps:

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

ITALIAN BEAN AND PASTA SOUP

Steps:

• In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
• Add the tomato puree and basil and stir in for another minute.
• Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
• After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
• Pour half the soup in a liquidiser and blend it.
• Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
• Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
• Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.

TUSCAN BEAN AND BACON SOUP

Steps:

• Soak beans in cold water overnight.
• Next day, bring beans to boil and rapidly boil for 3 minutes and then reduce heat and simmer for 10 minutes. Drain.
• Heat olive oil in a large pan and saute onion, carrot and bacon until onion is soft and translucent.
• Add garlic, beans and stock. Bring to the boil. Cover and simmer until beans are soft- about 1 hour.
• Remove half the soup and blend, until smooth, using a food processor. Return to the pan.
• Peel the tomatoes by cutting a cross in the bottom and covering with boiling water for 30 seconds. (The skin should slip off easily.) Cut tomatoes into quarters and de-seed. Chop the flesh and add to the soup.
• Season with salt and freshly ground black pepper, to taste. Simmer for approximately 15 minutes.
• To serve: sprinkle with the cheese.