Beks Spicy Tuscan Soup Recipes

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SPICY BEAN SOUP



Spicy Bean Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 25

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
  • Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

BEK'S MINESTRONE SOUP



Bek's Minestrone Soup image

The absolute best minestrone I have tasted. A spicy twist on a traditional soup. I make this in large quantities and freeze in 1 cup portions for a fast meal. I sometimes slice and brown a spicy chicken sausage and add it to this soup for my husband who loves meaty soup. Penne pasta or orrichette pasta may be cooked on the side and added at the end!

Provided by POSHBEKI

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h20m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
3 cups chicken stock
1 (14 ounce) can beef broth
1 ½ cups water
2 (6 ounce) cans tomato paste with basil (such as Hunt's®)
1 (14.5 ounce) can diced tomatoes with jalapenos
2 potatoes, diced
3 stalks celery, chopped
1 zucchini, chopped
3 carrots, chopped
1 (15 ounce) can garbanzo beans, drained

Steps:

  • Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
  • Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 44.3 g, Cholesterol 10.6 mg, Fat 5.4 g, Fiber 8.6 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 1320.9 mg, Sugar 12.7 g

BEK'S SPICY TUSCAN SOUP



Bek's Spicy Tuscan Soup image

I've seen several Tuscan Soup recipes out there, so here's mine. I have a penchant for spicy Italian, but please feel free to sub milder ingredients, if that's your thing. I don't know why it would be, but if that floats your boat... Serve with some warm crusty bread and enjoy!

Provided by Gatorbek

Categories     Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 cups chicken stock (sub canned if needed)
1 large onion, diced
2 garlic cloves, minced
1 lb Italian sausage, spicy (I use Johnsonville)
3 large potatoes, cubed (NOT peeled)
1 (15 ounce) can cannellini beans, drained and rinsed
1 (10 ounce) can rotel tomatoes and green chilies, NOT drained or 1 (15 ounce) can diced tomatoes, flavor of your choice with juice
6 ounces fresh spinach, chopped with stems removed or 6 ounces fresh Baby Spinach, chopped
1/4 cup evaporated milk or 1/4 cup heavy cream
salt and pepper

Steps:

  • Remove casings from sausage links and slice. Place sliced links in a large stock pot or dutch oven over medium high heat and brown until no longer pink. Drain excess grease, but do not rinse.
  • Reduce heat to medium, add onion and cook until soft, stirring often. Add garlic and sautee one minute longer (careful not to scorch it!), then add stock and potatoes. Simmer until potatoes are fork tender.
  • At this point, if you prefer a thicker broth, feel free to hit it with an immersion blender for a couple seconds, or mash some of the potatoes with a fork and stir in to the broth. The addition of the cream at the end will thicken it slightly, but use your judgement and your family's preference as your guide.
  • Add beans, tomatoes, and spinach, simmer until spinach is just wilted but still green, 1 - 2 minutes.
  • Remove from heat and stir in milk or cream. Season to taste with salt and pepper, serve with crusty bread.

Nutrition Facts : Calories 860.6, Fat 37, SaturatedFat 12.9, Cholesterol 78.3, Sodium 2469.8, Carbohydrate 89, Fiber 13.5, Sugar 11.6, Protein 43.8

TUSCAN WHITE BEAN AND GARLIC SOUP



Tuscan White Bean and Garlic Soup image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Steps:

  • Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
  • Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

TUSCAN SOUP A LA OLIVE GARDEN



Tuscan Soup a La Olive Garden image

If you have enjoyed the "ZUPPA TOSCANA" at the Olive Garden, then you will love this Copy Cat recipe. If you have not had it, then you need to try it. :-)

Provided by Koechin Chef

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups spicy sausage (Jimmy Dean)
1 medium onion, diced
2 garlic cloves, minced
4 tablespoons chicken base
2 quarts water
1/2 teaspoon dried thyme
1 bay leaf
4 cups coarsely chopped potatoes
6 cups chopped fresh kale
5 ounces evaporated milk
parmesan cheese

Steps:

  • In some olive oil sauté the onion and garlic until transparent.
  • Add water and chicken base or 2 quarts chicken broth.
  • Add the potatoes (I like to use frozen hash browns that I always have on hand).
  • Add the seasonings.
  • Bring to boil. Cover with lid and simmer.
  • Brown the sausage, breaking up into small pieces, and drain in a stainer.
  • Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
  • Add the sausage and kale to your saucepan and cook until potatoes are tender.
  • Add the can of evaporated milk and heat through.
  • Check to see if you want to add any salt.
  • Serve with freshly grated Parmesan cheese. Enjoy.:-).

Nutrition Facts : Calories 151.7, Fat 2.4, SaturatedFat 1.2, Cholesterol 6.8, Sodium 110.5, Carbohydrate 28.7, Fiber 3.9, Sugar 1.6, Protein 6.1

SPICY BEAN SOUP



Spicy Bean Soup image

A spicy, warming soup thats great for everyone to enjoy and simple to make.Great for cold weather lunches.

Provided by 5-bake-girl-5

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the oil, onion and garlic in a large pan and sweat through for 5 mins. Then, off the heat add the chilli powder, cumin, chilli flakes and dried corriander.Stir well and then return to the heat.
  • Add the chopped tomatoes, chilli beans, stock pot, tomato puree and half the corriander.Simmer for 10 minutes.
  • Once simmered, blend with a stick blender until smooth.Add the amount of water required to make a consistency to your liking and stir through the remaining corriander.
  • Heat through and serve with a blob of creme fraich and a sprinkling of chilli powder on each.
  • Great with warmed ciabatta.

TUSCAN SOUP



Tuscan Soup image

Tuscan soup with spicy sausages, potatoes, and spinach.

Provided by Dianne Brown

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
¼ cup evaporated milk
salt to taste
ground black pepper to taste

Steps:

  • Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
  • Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
  • Add spinach. Continue boiling until spinach is lightly cooked.
  • Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g

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