CHILLED TUSCAN BEAN SOUP
This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured "New Soups for Summer".Chill time is not included in prep time.
Provided by Leslie in Texas
Categories Beans
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add onion and garlic and saute 2 to 3 minutes.
- Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
- Add water, 2 cups beef broth and beans and bring to a boil.
- Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
- Puree soup in batches in blender; chill several hours or up to 1 week.
- To serve, thin soup with additional broth, if desired.
- Toast bread;rub lightly with cut sides of garlic clove.
- Brush bread with most of remaining olive oil.
- Ladle soup into individual bowls.
- Top with a crouton and a sprinkling of Parmesan cheese.
- Place several drops of remaining olive oil into each bowl and serve.
Nutrition Facts : Calories 243.8, Fat 12.6, SaturatedFat 1.8, Cholesterol 0.2, Sodium 333.7, Carbohydrate 27.4, Fiber 5.2, Sugar 4.2, Protein 7
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
CANNELLINI BEAN SOUP
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
- Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
- Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.
HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
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- 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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