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.
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.
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
HEARTY TUSCAN BEAN STEW RECIPE - (3.8/5)
Provided by grinder
Number Of Ingredients 16
Steps:
- Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 250°F. Heat oil and pancetta in large Dutch oven over med-heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6-10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender {very center of beans will still be firm} 45-60 minutes. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30-40 minutes longer. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.
TUSCAN WHITE BEAN SOUP
Make and share this Tuscan White Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 12h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch skillet over med-high heat until shimmering.
- Add pancetta and cook until lightly browned and crisp, about 8 minutes.
- Stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
- Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, and bay leaves into slow cooker.
- Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Add rosemary sprig; cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
- Discard rosemary, bay leaves, and Parmesan rind.
- Season with salt and pepper to taste; serve with grated Parmesan and additional olive oil.
Nutrition Facts : Calories 130.4, Fat 4.2, SaturatedFat 0.7, Sodium 33, Carbohydrate 17.6, Fiber 4.6, Sugar 1.9, Protein 7
TUSCAN BEAN SOUP (AMERICA'S TEST KITCHEN)
From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will need to cook the beans 45-50 minutes longer.
Provided by DrGaellon
Categories Beans
Time 9h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add 3 tbsp table salt to 4 qt water and stir until dissolved. Add the picked over, rinsed beans and leave them to soak overnight (8 to 24 hours) at room temperature.
- In a large Dutch oven, heat olive oil over medium heat until it smokes. Add pancetta and cook 6-10 minutes, until the edges are crisp and browned. Add onion, celery and carrots. Cook until very soft and a little browned, about 15 minutes. Add garlic and cook until fragrant, about 1 minutes.
- Drain water from beans and discard. Rinse well and add beans to the pot. Add broth, water and bay leaves. Bring to a simmer, then cover and transfer to a preheated 250°F oven. Let cook 45-60 minutes.
- Add kale. Drain and rinse tomatoes, then add those to the pot as well. Re-cover and cook until beans are tender, about another 30 minutes. Add rosemary sprig and submerge it in the soup. Let stand off heat for 15 minutes, then remove and discard rosemary and bay leaves. Drizzle with extra-virgin olive oil and serve with garlic toasts.
Nutrition Facts : Calories 280.6, Fat 3.5, SaturatedFat 0.6, Sodium 99.1, Carbohydrate 47.7, Fiber 16.9, Sugar 4.5, Protein 18.7
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