Quick Easy Tuscan Bean Soup Recipes

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.

Steps:

• Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
• In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
• Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

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.

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.

Steps:

• Place half the beans in the food processor with half the stock and puree until smooth.
• Pour into pot and boil on med high heat.
• Add remaining beans and the remaining stock.
• Boil again with the shell pasta for 15 mins or until pasta is soft, but still has a bite to it.
• Meanwhile, in a small skillet, pour olive oil and cook garlic until golden brown for 2-3 minutes.
• Stir into soup and add parsley.
• Season with salt and pepper to taste.
• Drizzle with olive oil and serve with bread.