TUSCAN WHITE BEAN & SAUSAGE SPINACH SOUP
This Tuscan White Bean & Sausage Spinach Soup will definitely warm you up on a cold day. With the flavors of Tuscany, you can't help but fall in love with this soup! Serve this with some crusty bread!
Provided by The Kitchen Whisperer
Number Of Ingredients 14
Steps:
- Heat a large heavy bottomed saucepan over medium heat.
- Add in the oil.
- Once the oil shimmers add in the sausage.
- Cook 5-6 minutes on one side, flip and continue cooking an additional 5 minutes or until the sausage browns.
- Remove the sausage from the pot and set aside.
- To the pot with the oil add in the onion and carrots cooking for 7 minutes or until the onions are starting to turn translucent and soft.
- Add in the garlic and cook for 1 minute stirring.
- Add in 1/2 cup of the stock, 1 teaspoon salt and pepper stirring.
- Bring to a steady boil and cook for about 10 minutes or until the carrots are fork tender.
- Add in the beans with its juice, the sausage, the rest of the stock, oregano, paprika and marinara sauce giving it a gentle stir.
- Reduce the heat to medium low and simmer 15 minutes.
- In batches add in the spinach and simmer 5 more minutes. If using kale, add now but cook for 12-15 minutes or until tender.
- Remove from the heat and add in the cheese.
- Taste for seasoning.
Nutrition Facts : Calories 262 calories, Sugar 4.9 g, Sodium 2362.5 mg, Fat 9.9 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 28 g, Fiber 6.6 g, Protein 16 g, Cholesterol 27.5 mg
TUSCAN BEAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds.
- Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste.
- Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.
- Transfer the soup to a large serving bowl. Add big, fat Parmesan shavings and garnish with torn basil.
TUSCAN WHITE BEAN & SPINACH SOUP
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
Provided by justcallmetoni
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
- Add spinach and cook until wilted.
TUSCAN BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
- Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.
SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
CHEF JOHN'S TUSCAN BEAN SOUP
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
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 SPINACH BEAN SOUP
Make and share this Tuscan Spinach Bean Soup recipe from Food.com.
Provided by dicentra
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
- Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
- Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
- Serve topped with Parmesan cheese.
TUSCAN BEAN SOUP
Provided by Moira Hodgson
Categories brunch, appetizer
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the beans in water to cover overnight. Drain and put in a kettle and add water to cover. Add the onions, bay leaf, salt and pepper. Simmer one to two hours or until cooked.
- With a slotted spoon, remove half the beans and set aside. Puree the remaining mixture, a portion at a time, in a blender. Put into a large saucepan and add the beans you set aside.
- Add the pureed tomatoes. Bring the soup to simmer, turn down heat and cook for 10 minutes.
- Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden. Stir into the soup. Remove from heat and let stand, covered for five minutes before serving.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 14 grams, Fiber 19 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams
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TUSCAN BEAN SOUP - JO COOKS
From jocooks.com
4.4/5 (34)Total Time 45 minsCategory Dinner, Lunch, SoupCalories 462 per serving
- Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
- Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
- Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
- Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
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- Rinse beans. In a 4-1/2- to 6-quart Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight.) Drain beans in colander; set aside.
- Sprinkle beef with the 1/4 teaspoon salt and the pepper. In a 4 1/2- to 6-quart Dutch oven, cook beef in hot oil over medium-high heat about 5 minutes or until brown, turning once. Transfer to a plate.
- Add onions, carrots, fennel or celery, and garlic to drippings in Dutch oven. Cover and cook, about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add drained beans, 6 cups water, the ham hocks, bouillon granules, bay leaf, dried thyme and dried rosemary (if using), and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer about 2 hours or until beans and meats are tender.
- Remove ham hocks and beef; let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir in spinach and fresh herbs (if using). Heat through. Makes 8 to 10 servings.
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