Tuscan Bean And Pasta Soup Recipes

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.

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:

• 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.

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

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.

Steps:

• In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.