Tuscanbeanswithsage Recipes

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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 WHITE BEANS WITH SAGE



Tuscan White Beans With Sage image

A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.

Provided by Lizzymommy

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced or 2 tablespoons minced garlic
1 cup carrot, chopped
2 tablespoons fresh sage, minced
28 ounces petite diced tomatoes (undrained)
2 (15 7/8 ounce) cans white beans (cannellini or great northern)
1 1/2 tablespoons fresh lemon juice

Steps:

  • Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
  • Add the can of tomatoes, heat through.
  • Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
  • Just before serving, stir in the lemon juice.
  • This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5

TUSCAN BEANS



Tuscan Beans image

Provided by Food Network

Categories     side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound/500 g dried cannellini beans
2 cloves garlic, halved
1 sprig fresh rosemary
4 fresh sage leaves
Salt
4 tablespoons/60 ml extra-virgin olive oil, plus extra for drizzling
Water, as much as you need

Steps:

  • In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.

Nutrition Facts : Calories 338, Fat 9 grams, SaturatedFat 1 grams, Sodium 131 milligrams, Carbohydrate 45 grams, Fiber 12 grams, Protein 18 grams, Sugar 1 grams

TUSCAN WHITE BEAN AND SAUSAGE SOUP



Tuscan White Bean and Sausage Soup image

Rich in flavor and deeply satisfying, this Tuscan White Bean and Sausage Soup will warm both your body and soul. Makes excellent leftovers and freezes well!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish     Soup

Time 1h45m

Number Of Ingredients 19

2 tablespoons olive oil
1 pound homemade sweet Italian sausage ((click link for recipe - it's super easy and SO much better than store-bought!))
1 medium yellow onion (, finely chopped)
3 cloves garlic (, minced)
2 large carrots (, chopped)
2 large ribs celery (, chopped)
1 large potato (optional) (, diced)
2 Roma or other medium-sized tomatoes (, chopped)
1 tablespoon tomato paste
1 pound dried cannellini beans (, soaked overnight in water, drained and rinsed (can substitute great northern beans))
8 cups quality chicken broth ((we recommend Aneto's 100% All-Natural Chicken Broth))
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried ground sage
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 bunches lacinato kale (aka Tuscan kale) (, tough ribs removed and leaves roughly chopped)

Steps:

  • Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
  • Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

Nutrition Facts : Calories 467 kcal, Carbohydrate 41 g, Protein 27 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 831 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

TUSCAN STOVETOP BAKED BEANS



Tuscan Stovetop Baked Beans image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 pound thick-cut pancetta, diced
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 cloves garlic, minced
3/4 cup dry white wine
4 15-ounce cans great northern beans, drained and rinsed
1 15-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 to 1 cup shaved parmesan cheese
Bottled balsamic glaze, for drizzling

Steps:

  • Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
  • Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
  • Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.

TUSCAN BEANS



Tuscan Beans image

Categories     Bean     Garlic     Side     Vegetarian     Winter     Sage     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special Equipment
a 5-quart terra-cotta bean pot or heavy saucepan

Steps:

  • If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
  • Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
  • Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
  • Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
  • Dress beans with oil at the table.

TUSCAN BEAN SALAD WITH SAGE



Tuscan Bean Salad With Sage image

This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.

Provided by Heather3271

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (19 ounce) cans cannellini beans, drained and rinsed
1 large red onion, sliced
salt and black pepper
3 -4 fresh sage leaves, minced
1 large garlic clove, minced
1 stalk celery, diced
1 small cucumber, peeled, seeded, diced
5 cherry tomatoes, quartered
1/4 cup brine-cured black olives, pitted and coarsely chopped
1/4 cup extra virgin olive oil
3 tablespoons lemon juice or 3 tablespoons red wine vinegar

Steps:

  • Combine all ingredients in a large bowl. Serve at room temperature.
  • DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
  • Drain soaked beans.
  • Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
  • Add salt and pepper.
  • Cook 30 minutes more or until tender but not mushy.
  • Drain. Place in a large bowl and cool.
  • When cool, stir in the remaining ingredients.
  • Serve at room temperature.
  • TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.

Nutrition Facts : Calories 254.1, Fat 10.2, SaturatedFat 1.5, Sodium 539.9, Carbohydrate 31.7, Fiber 10.5, Sugar 5.9, Protein 10.2

WHITE BEANS WITH SAGE AND OLIVE OIL



White Beans with Sage and Olive Oil image

Categories     Bean     Garlic     Herb     Side     Vegetarian     Legume     Fall     Sage     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil

Steps:

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
  • Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
  • Using slotted spoon, transfer beans to bowl. Top with more oil.

TUSCAN WHITE BEANS RECIPE BY TASTY



Tuscan White Beans Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

olive oil, to taste
½ large yellow onion, diced
1 cup mushroom, diced
½ cup sun-dried tomato, drained
3 cloves garlic, minced
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
15 oz fire-roasted tomato, 1 can
15 oz artichoke heart, 1 can, drained
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
salt, to taste
pepper, to taste
fresh basil, thinly sliced, for garnish

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!

Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams

TUSCAN WHITE BEANS WITH SAUSAGE AND SAGE



Tuscan White Beans with Sausage and Sage image

Provided by My Food and Family

Categories     Home

Time 10h30m

Number Of Ingredients 12

1 pounds beans
2 quarts water
2 units onion
4 cloves garlic
2 tablespoons sage
1 units bay leaf
2 teaspoons kosher salt
0.5 pounds italian sweet sausage
1 units carrots
1 units celery
2 tablespoons parsley
1 cups tomatoes

Steps:

  • Drain the beans. Combine the drained beans with water in a large pot. Bring to a boil, skim off the foam, and reduce the heat to low. Add the halved onion, 2 of the minced garlic cloves, half the sage and the bay leaf. Season with 1 teaspoon of salt and cover. Allow to simmer for 1 1/2 hours, until the beans are very tender. Drain over a bowl and measure out 2 1/2 cups of the broth. Discard the halved onion and bay leaf.
  • While the beans are cooking, heat a large Dutch oven over medium heat. Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes. Add the chopped onions, carrots, celery and parsley. Cook, stirring occasionally, for 5 minutes.
  • Add the remaining garlic and cook for 30 seconds. Add the tomatoes, the remaining sage, reserved beans and reserved broth, and continue cooking for 30 minutes. Adjust seasoning as desired with salt and pepper. Serve hot with passed grated parmesan cheese and country bread.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From iheartvegetables.com


TUSCAN BEAN STEW - EASY PEASY FOODIE
2016-10-25 Instructions. Place the olive oil, onion and leek in a large deep saucepan and fry over a gently over a low heat for 5 minutes, stirring occasionally. Add the carrot, potato and garlic and cook for 1 more minute. Add the chopped tomatoes and 200ml water to the pan, then crumble in the stock cube and add a little salt and pepper.
From easypeasyfoodie.com


RECIPE: TUSCAN BEAN STEW - #VEGAN #WHOLEFOODS
2019-12-10 Soak the beans in filtered water overnight. Pressure cook the beans for 25 minutes. Retain water. Place the retained bean water in a blender and add the almonds. Blend well to form a cream. Set to one side. In a large saucepan, sauté the onion in the oil for a few minutes until the onion turns translucent. Add the beans, white wine, vinegar ...
From ethivegan.com


TUSCAN PORK CHOPS WITH WHITE BEANS AND CRISPY SAGE
2020-11-04 Stir to combine. Return the pork chops and the juices that collected on the plate to the skillet before placing in the pre-heated oven. Roast for 10-15 minutes, or until an instant read thermometer reads 140°F. Remove from oven and allow the pork to rest for 5 minutes. Serve the pork chops and white beans immediately topped with the crispy ...
From justplaincooking.ca


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