Tuscan Style Bean Soup Recipes

CHEF JOHN'S TUSCAN BEAN SOUP

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.

TUSCAN-STYLE BEAN SOUP

Steps:

• Melt Butter with Olive Oil in 3-quart saucepan over medium-high heat; add leek and garlic. Cook, stirring occasionally, 2-3 minutes or until leek is softened.
• Stir in flour until mixture is smooth. Stir in all remaining ingredients except spinach. Continue cooking, stirring constantly, 2 minutes.
• Reduce heat to medium. Cook, stirring occasionally, 8-10 minutes or until soup is slightly thickened.
• Stir in spinach. Continue cooking, stirring occasionally, 2-3 minutes or until heated through.

HEARTY TUSCAN WHITE BEAN SOUP

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.

QUICK & EASY TUSCAN BEAN SOUP

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.

TUSCAN BEAN SOUP (RIBOLLITA)

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.

TUSCAN BEAN SOUP

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-STYLE ITALIAN BEAN SOUP

Steps:

• Heat oil in large nonstick saucepan on medium heat. Add escarole, ham and carrots; cook 5 min. or just until escarole starts to wilt, stirring occasionally.
• Add bouillon cubes and water; stir. Bring to boil. Stir in pasta sauce; simmer on medium-low heat 10 min., stirring occasionally.
• Stir in beans and pasta; cook 10 min. or until heated through, stirring occasionally.

TUSCAN STYLE WHITE BEAN SOUP

Steps:

• Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
• Cook pasta in boiling water for 8 minutes, drain.
• Add cooked pasta to soup.
• Add pesto and season to taste
• Simmer 5 minutes.
• Serve.