TWO SOUPS IN ONE! Zuppa Toscana and Tuscan White Bean Soup!
Food from the region of Tuscany, Italy is very flavorful and I like its diversity. Tuscany is located in Central Italy, between poor South and industrial North. This is very well represented in its cuisine. Some dishes will have more of a peasant style and some will have more sophisticated ingredients. I have decided to combine ingredients from two famous soups today: Zuppa Tiscana and Tuscan White bean Soup. Result is amazing! You just have to try it!
INGREDIENTS:
2-3 medium carrots(sliced)
2-3 stalks celery(sliced)
1 medium onion(cubed)
3 cloves garlic(chopped)
2-3 Yukon gold potatoes(sliced)
4 cups fresh Kale(chopped)
Fresh herbs: parsley, thyme, oregano(chopped)
1 can of white beans(drained)
salt, pepper, red pepper flakes to taste
1 lb Italian sausage
½ lb Pancetta (cubed)
1½ cups heavy cream
3-4 qt either chicken sock or chicken and vegetable sock(combined).
I have 8 Qt pot, so used 4 Qt of liquid.
METHOD:
Slice and dice all vegetables and herbs.
Cube Pancetta.
In a large pot, add about 2 tbs of Good Olive Oil.
Brown Pancetta first, then add cubed onion and garlic.
Saute until onion is translucent.
Add sausage meat and brown slightly.
Then add celery and carrots. Saute for couple minutes.
Add stocks and let soup simmer for 30 minutes.
Add Kale and let simmer for 20 minutes.
Then add potatoes and beans.
Let soup simmer until potatoes are fork tender.
Then add cream.
Adjust seasonings and add fresh herbs.
Turn off the heat and let soup rest for 20 minutes.
You can grill some Italian bread to enjoy your soup with!
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Nastassja:)
Pot is from
Tuscan White Bean and Barley Soup
The soup intrigued me because my all-time favorite soup is Pasta Fagioli (pasta and bean soup). This soup uses barley instead of macaroni and some nutritious vegetables to make a hearty soup, almost a stew, that is satisfying on a cold winter day. It is also relatively easy to make.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
Tuscan White Bean Soup (so creamy)
⭐️ Get Recipe:
Our Tuscan soup is a tasty, nourishing, and creamy white bean soup packed with leafy greens and Italian flavor.
You can expect a wholesome and comforting meal to feed your whole family, excellent for cold winter days and perfect to make ahead.
⭐️ INGREDIENTS
2 tablespoons (30 grams) extra virgin olive oil
1 onion coarsely chopped
3 stalks celery coarsely chopped
3 medium carrots coarsely chopped
1 leek thinly sliced
¼ cup (70 grams) tomato paste
2 cloves garlic grated or minced
4 sprigs thyme or 1 sprig of rosemary
10 ounces (280 grams) lacinato kale *
10 ounces (280 grams) chard *
10 ounces (280 grams) savoy cabbage *
3 cans (15 ounces each) (720 grams) white beans cannellini or navy (4½ cups of cooked beans)
4 cups (1 litre) vegetable stock
1½ teaspoon salt or more to taste
½ teaspoon black pepper
FOR SERVING
6 slices crusty bread toasted, rubbed with garlic and drizzled with EVOO
6 tablespoons parmesan cheese or dairy-free cheese
❤️ Nico & Louise
#tuscansoup #whitebeans #kale #leafygreens #italianfood
???? How To Make Fagioli Bianchi di Toscana (Tuscan White Bean Soup)
I tried a similar Fagioli Bianchi di Toscana soup in Tuscany and fell in love with its taste and simplicity. It has a rustic feel to it. Try using other canned beans or greens like spinach or rapini to change it up.
Makes 4 servings.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 carrot, chopped
1 celery stalk, chopped
1 tsp (5 mL) dried sage, crumbled
6 cups (1.5 L) vegetable or chicken stock
2 cans (19 oz/540 mL each) white kidney or Romano beans, drained and rinsed
4 cups (1 L) lightly packed shredded kale
Pinch each salt and pepper
Method:
In large saucepan, heat oil over medium heat.
Add onion, garlic, carrot, celery, and sage and cook for 5 minutes or until softened.
Add stock, beans, kale, salt and pepper and cook, stirring occasionally for about 20 minutes or until kale is tender.
By: Emily Richards (@ERiscooking)
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Anne Burrell's Tuscan Cannellini Beans | Secrets of a Restaurant Chef | Food Network
Anne cooks Tuscan white beans with celery, carrots, onions and some slab bacon!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cannellini Beans
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 13 hr 15 min
Prep: 5 min
Inactive: 12 hr
Cook: 1 hr 10 min
Ingredients
1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt
Directions
Soak the beans overnight in a large bowl filled with water.
*Soooooooooooo...if you didn't think yesterday to soak your beans you can do the quick soak method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
Cook’s Note
Due to the soaking this is definitely a plan ahead recipe.
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Anne Burrell's Cannellini Beans | Secrets of a Restaurant Chef | Food Network
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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