Tuscan Bean And Celery Soup Food

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

RUSTIC TUSCAN BEAN SOUP

Steps:

• Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
• Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
• Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
• Add the Beans towards the end and just heat them through in the soup.

TUSCAN BEAN AND CELERY SOUP

Steps:

• Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
• Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

TUSCAN WHITE BEAN AND TOMATO SOUP

Steps:

• Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
• Add stock and bay leaves to beans.
• Simmer until tender, about 1 hour.
• Heat oil in heavy large saucepan over medium-high heat.
• Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
• Add pancetta and stir until translucent,about 3 minutes.
• Add ham, sugar and garlic and stir 5 minutes.
• Stir in tomatoes and bring to a boil.
• Reduce heat to simmer.
• Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
• Blend in lemon juice;season with salt and pepper.
• Let soup stand at room temperature several hours.
• Garnish with parsley before serving.

TUSCAN FARRO AND BEAN SOUP

Steps:

• Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
• Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.

TUSCAN BEAN AND VEGETABLE SOUP

Steps:

• Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
• Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
• Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
• Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
• PESTO SAUCE:.
• Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.

TUSCAN BEAN AND BARLEY SOUP

Steps:

• In a large pot, heat oil over medium heat.
• Add pancetta and saute until golden brown and crispy, about 5 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
• Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil.
• Decrease heat and simmer until beans are tender, about 1 1/2 hours.
• Discard rosemary, sage, and thyme sprigs.
• Meanwhile, cook barley according to package directions and set aside.
• Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
• Return to the pot, if necessary.
• Add barley and pancetta; bring to a simmer over medium heat.
• Season with salt and pepper to taste.
• Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.