Tuscan White Bean Soup With Ham And Kale Recipes

TUSCAN WHITE BEAN SOUP

Steps:

• In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• Add chicken broth, pepper and water; increase heat to high and bring to a boil.
• Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• Stir in escarole until heated through.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
• Divide soup among bowls and top with a few slices of cheesy baguette.

TUSCAN WHITE BEAN KALE SOUP

Steps:

• Slice the leeks then rinse them well in a colander with cold water.
• Preheat a heavy bottom stock pot over medium flame and add a splash of water and the cleaned leeks with a pinch of sea salt. Saute for a few minutes until they have collapsed and begin to caramelize. (add more liquid if needed to make sure they don't burn).
• Meanwhile rinse the squash, discard the seeds and cut it into one inch pieces. Add it to the pot with the leeks together with the thyme, rosemary and bay leaves. Give everything a good stir and add the minced garlic and garlic powder. Stir again and pour in the veggie stock.
• Bring the soup to a simmer then add the vegan parmesan (or nutritional yeast) and cook for about 25 minutes until the squash is cooked through.
• Add the cooked beans to the soup and simmer until warm. Discard the bay leaf and thyme sprigs. Taste and adjust seasonings with sea salt and black pepper to your taste.
• Transfer two cups of the soup to a blender and puree until smooth. Add the puree back into the soup pot and mix to combine.
• Rinse the kale well and remove the stems. Chop it into small pieces and add it to the soup. Cook a couple of minutes until wilted. Serve hot with a pinch of the red pepper flakes and lemon wedges on the side.

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
• Add sage and cook 1 minute, until sage is fragrant.
• Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
• Add kale and cook 1 minute, until kale wilts.
• Season to taste with salt and pepper.

TUSCAN WHITE BEAN SOUP WITH BACON

Steps:

• Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.
• Remove bacon - leave fat: You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
• Saute vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
• Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.
• Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).
• Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
• Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.
• Optional To Thicken Soup: (You can serve the soup as is for a brothy consistency, or you can thicken the soup with one of the two methods below.) For an ultra creamy, bisque-like texture, puree the entire soup. 1. Use an Immersion blender to blend some of the soup until desired consistency is reached. Or, use a potato masher to mash some of the beans. Blend about 1-2 cups of the soup for a slightly creamy yet rustic texture.2. Stand Mixer: Remove 1-2 cups of the soup to a stand mixer. Puree the soup and then add the mixture back to the pot. , add back in removed beans.
• To serve: Ladle soup into serving bowls. Garnish with more grated parmesan cheese and fresh herbs. Drizzle with a bit of good-quality extra virgin olive oil for a flavorful finish. Serve and enjoy!

TUSCAN WHITE BEAN AND KALE SOUP

Steps:

• Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
• Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
• Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
• Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
• Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
• Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.