How To make Tuscany White Bean Soup
Ingredients
1/4
cup
onion, chopped
1/2
teaspoon
garlic, minced
3
tablespoon
olive oil, divided
1/2
pound
beans, dry, great nothern, washed
2
qt
water
2
each
bay leaves, large
1
teaspoon
basil, dried, crumbled
1/2
teaspoon
salt
1/2
teaspoon
pepper, white, ground
2
tablespoon
parsley, fresh, chopped
2
each
onions, green, chopped
Directions:
Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.
Nutrional Information: CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.
How To make Tuscany White Bean Soup's Videos
Tuscan Style Hearty Vegetable Soup for a Rainy Day!
Today, we're diving into a heartwarming Tuscan-style recipe that's perfect for those cozy, cold, and wet days when you need something to warm your soul. We start by chopping up onions, leeks, carrots, celery, and zucchini, along with roughly cut kale leaves. In a heavy-bottomed pot, we sweat these veggies with oregano and garlic, infusing the kitchen with tantalising aromas.
Now, here's the twist: the Tuscan connection with my flair. This recipe takes its inspiration from the rustic kitchens of Tuscany, where hearty soups like this are a staple. Tuscans have been masters of turning humble ingredients into culinary masterpieces for centuries, and this dish is no exception. The use of beans, tomatoes, and fresh herbs harks back to the region's rich culinary heritage.
As our soup simmers away, we blend one can of beans into a velvety puree to add a little creaminess, while the other stays whole, adding texture. Seasoned with care, we let it simmer for a good 60 minutes, infusing all those flavours. Then, we add the diced zucchini and kale, letting them meld into the mix. Finally, a touch of shredded basil, and you're ready to serve with a sprinkle of Parmesan cheese.
It's a delightful taste of Tuscany right in your own kitchen, perfect for those chilly days when you need some warmth and comfort in a bowl. Enjoy!
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Tuscan Sautéed White Beans with Garlic, Sage and Tomatoes | Cooking Italian with Joe
Tuscan Sautéed White Beans with Garlic, Sage & Tomatoes also known as Tuscan Fagioli all'Uccelletto. Yum!!!
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Tuscan Bean Soup Recipe - How to Make Bean & Crispy Bread Soup
Learn how to make a Tuscan Bean Soup Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Tuscan Bean Soup.
Tuscan Soup Recipe (Zuppa Toscana)
Today I would like to share with you my Tuscan soup recipe.
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at: