How To make Bean Soup From Tuscany
2 c Dried cannellini beans
2 ea Red onions
10 ea Sprigs fresh parsley leaves
1 ea Large celery stalk
2 ea Cloves garlic, peeled
1 tb Fresh basil
1 ts Fresh rosemary leaves
Coarse grained salt 3 ea Fresh tomatoes OR 3 drained
-canned imported Italian -tomatoes 1 oz Boiled ham
1 oz Salt pork
1/4 c Plus 8 ts olive oil
Salt and freshly ground -pepper 1/2 ts Dried thyme OR 1/2
-ts tarragon 1 sm Savoy cabbage, 2 lbs
8 ea Slices coarse Italian bread
Soak tghe beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 c of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 ts dried for each tb fresh, or to taste.
How To make Bean Soup From Tuscany's Videos
Tuscan Cannellini Bean Stew with Garlic Toast (vegetarian)
I love vegetarian dishes and in this recipe video Bertolli invited me to make a Tuscan inspired dish using one of their new Rustic Cut Sauces. Cannellini beans are used widely in Tuscan dishes and this makes a warm and hearty meal perfect for the colder evenings. I love to eat this with some freshly made garlic toast. The full recipe is below and I hope you enjoy making this at home.
Tuscan Cannellini Bean Stew with Garlic Toast
Ingredients:
1 x 400g can Cannellini beans
1 jar of Bertolli Rustic Cut Sauce with Roasted Garlic Marinara with Traditional Vegetables
1 small onion chopped
2 cloves garlic minced
1 stick celery chopped
2 carrots roughly chopped
3 large kale leaves de-stemmed and roughly chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 cups of vegetable stock
salt and pepper
To Serve:
Parmesan shavings
Garlic bread
Add a sprinkle of olive oil to a large pan, add the chopped onions, garlic, celery, carrots, chopped herbs, and saute until soft about 3-4 minutes. Add the cannellini beans, Bertolli Rustic Cut sauce and vegetable stock and stir together. Sprinkle the kale on top, season with a dash of salt and pepper and stir in. Leave to simemr gently together for 15 minutes or until the sauce is lovely and thick.
Once ready, serve hot with a sprinkle of parmesan cheese and a couple of slices of garlic bread on the side. Delish!
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My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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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:
Tuscan Soup Recipe (Zuppa Toscana)
Today I would like to share with you my Tuscan soup recipe.
Written recipe:
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Quick Tuscan Bean Soup | Low-Carb Recipe
This dinner is going to take you all the way to Tuscany. To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones. A very easy & quick Italian recipe to acquire!
If you're cooking this for more than 2 people you can find the ingredients required with their measurements here:
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✅ Ingredients for a serving size of 2:
Carrot | 1.00 Pieces
Red onion | 1.00 Pieces
Celery stick | 1.00 Pieces
Garlic cloves | 2.00 Pieces
Tomatoes | 1.00 Pieces
Kale | 150.00 Grams
Salted butter | 20.00 Grams
Olive oil | 2.00 Tbsp
Salt | 1.00 Tsp
Butter beans | 240.00 Grams
White beans small | 240.00 Grams
Parmesan | 60.00 Grams
Lemon | 1.00 Pieces
Dried oregano | 2.00 Grams
Water | 800.00 ML
Vegetable stock cube | 1.00 Pieces
Black pepper | 0.50 Tsp
???? Step by step instructions:
1️⃣ Prep vegetables
Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and finely chop the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly.
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2️⃣ Sweat vegetables
Heat a large pan or pot over a medium-low heat with the salted butter and a generous drizzle of olive oil. Once hot, add the carrot, onion and celery with a pinch of salt and cook for 7-8 min until very soft but not browned.
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3️⃣ Prep
Meanwhile, drain and rinse the beans. Grate the Parmesan. Slice the lemon into wedges.
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4️⃣ Simmer
Once the onion, carrot and celery are very soft, add the garlic and oregano to the pan and cook for 1 min further. Add the water, stock cube, tomatoes and kale and simmer for 15 min.
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5️⃣ Finish and serve
After 15 min, add the drained beans and simmer for 3 min further. Season the soup with salt and pepper, drizzle with olive oil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan.
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