Traditional Fabada Asturiana | Cured Meat and white beans Stew
This cured meat and white bean stew must be one of Spain’s most famous dishes, yet it is one of the most simplistic. It’s full of big, bold flavors but the key to this recipe is the ingredients, which need to be from Asturias (otherwise it won’t be the same). If you ever cross paths with an Asturiano, he will tell you so in no uncertain terms. Fabes are fat, white beans that cook beautifully without disintegrating – if you really can’t get hold of them you could use large lima beans or butter beans – but don’t say that I said so…
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Tuscan Vegetable Soup with White Beans | Easy Vegetarian Recipe
We are deep into winter and soups are on constant rotation in our house. This Tuscan vegetable soup with white beans is hearty, warming, and nearly vegan (if you skip the Parmesan garnish at the end). I'm always looking for delicious ways to increase our greens intake and this easy vegetable soup fits the bill. I normally make it with Tuscan or Lacinato kale (cavolo nero), but the Swiss chard looked too beautiful to pass up this time. Try this vegetable soup recipe and let me know how you like it! (BTW this freezes well if you want to make a double batch.)
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Tuscan-Style Vegetable and White Bean Soup
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 to 4 garlic cloves, minced
1 bay leaf
4 to 5 thyme stems or 1/2 teaspoon dried thyme leaves
3 to 4 Swiss chard, stems and leaves separated and chopped, divided (Lacinato or Tuscan kale also great)
2 slender carrots (or 1 large carrot), chopped
2 celery ribs, chopped
1 potato, peeled and chopped
1 to 2 tablespoons tomato paste
1 small can diced tomatoes or 4 to 5 whole tomatoes with juices from a can
1 vegetable bouillon cube, optional
About 1 quart water, or stock of choice
1 15-ounce can of white beans (Great Northern, cannellini, white kidney, navy bean), drained and rinsed
Juice of 1/2 lemon
1 to 2 teaspoons kosher salt, divided
Salt and freshly cracked black pepper, to taste
Grated Parmigiano-Reggiano, for garnish
In a medium pot, heat the olive oil over medium heat. Add the onions, garlic, bay leaf, thyme, and a bit of salt. Cook until garlic is translucent, about 2 to 3 minutes.
Add chopped Swiss chard stems, carrots, celery, and potato. Season with about 1/2 teaspoon salt and pepper. Cook and stir for about a minute before adding tomato paste and canned tomatoes. Add water or stock, and give everything a stir. If using a bouillon or stock cube, add it now. Cover with lid slightly ajar. Bring to boil and reduce to simmer for 15 to 20 minutes.
Remove lid and add beans and Swiss chard greens. Stir in well and cook for another 10 to 15 minutes.
Remove lid, taste for seasoning. Add another 1/2 teaspoon salt (or more) and the lemon juice. Stir well. Remove bay leaf and any visible thyme stems.
Serve hot, garnishing with Parmigiano-Reggiano cheese and more cracked pepper, to taste. The vegetable soup is even better with a slice of crusty bread. Enjoy!
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How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart
In this video, watch Martha Stewart make minestrone, one of the best Italian soups. Her recipe takes advantage of classic ingredients to turn out a hearty and healthy meal you can make again and again. Get ready to spend some time in the kitchen, because this dish contains many ingredients, but the final result justifies the effort. Add a dollop of homemade basil pesto to the individual servings for a unique and herbaceous finishing touch.
Get the recipe here:
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0:00 Introduction
00:45 How To Prepare Beans
1:37 How To Make Broth
2:50 How To Make Sofrito
5:18 How To Combine Ingredients
8:55 Final Result
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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.
How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart
I Could Eat This Soup Every Day & Never Get Tired Of It! (Easy Zuppa Toscana Recipe)
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This is genuinely one of my absolute favorite soups of all time! I could eat this daily and never get tired of it (and some weeks, I have done just that lol). It's getting cold outside and if you're in the mood for soup, you've gotta give this one a try! Let's #makeithappen
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Shopping List:
1 lb hot or mild Italian sausage
1 onion diced
3 cloves minced garlic
6 cups chicken stock
1 cup heavy cream
5 slices bacon
2-4 russet potatoes
3 handfuls chopped kale
2 tbs better than bouillon roasted garlic
1/4 cup parmesan cheese
salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes
Directions:
In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later.
Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more.
Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)
Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.
Hearty Roasted Red Pepper and Cannellini Bean Soup Recipe
PROMOTION
A hearty homemade soup ready in minutes, full of healthy vegetables and beans, enriched with Sacla' Roasted Pepper Pesto. Enjoy at home or out and about, steaming hot from a thermos flask.
Minestrone Soup Recipe
Every region of Italy has its version of minestrone vegetable soup. The Italian American version seems to always have diced carrots, celery, potatoes, beans, and cabbage, rendering it distinct, with a touch of sour after taste.
Recipe also on my website: