How To make Tuscan Bean Soup
1 lb Dried white kidney beans; OR
4 cn Cannellini beans (20 oz ea)
6 oz Pancetta or very lean bacon,
- finely diced 1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage; -=OR=-
1 ts -Dried Sage
1 ts Salt
1 ts Pepper
1 1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta 1 ts Salt
2 tb Minced parsley
Freshly grated Romano cheese -=OR=- Parmigiano cheese IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese.
How To make Tuscan Bean Soup's Videos
15-Minute White Bean Soup - Martha Stewart
This hearty soup is perfect for lunch or a light supper.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Emeril Lagasse Cooks Up His Classic Tuscan White Bean Soup
Chef Emeril Lagasse stepped into the Good Day Cafe and prepared one of his favorite soups: Tuscan White Bean Soup with Broccoli Rabe.
Tuscan Bean Soup - Laura Vitale - Laura in the Kitchen Episode 226
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Tuscan Soup Recipe (Zuppa Toscana)
Today I would like to share with you my Tuscan soup recipe.
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SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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A Simple & Delicious Soup to Warm your Soul | White Bean & Spinach Soup
EPISODE 679 - How to Make a Spanish White Bean & Spinach Soup | Sopa de Alubias Blancas con Espinacas Recipe
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