Tuscan Bean And Roasted Garlic Purée Food

TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
• Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

TUSCAN BEAN AND ROASTED GARLIC PURéE

Steps:

• Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
• Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
• Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
• Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.

TUSCAN BEANS IN SUMMERY TOMATO RAGù

Steps:

• Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
• Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
• Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
• Preheat oven to 450°F with rack in middle.
• Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
• Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
• What to drink:
• Avignonesi Rosso di Toscana '05

TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• Place a medium, heavy soup pot over medium heat.
• Add the butter, olive oil, and shallot.
• Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
• Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer.
• Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl.
• Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Alternatively use a hand blender.
• Pour the blended soup back into the soup pan.
• Puree the remaining soup.
• Once all the soup is blended and back in the soup pan, add the yogurt and the pepper.
• Keep warm, covered, over very low heat.
• FOR THE BREAD:.
• Place a grill pan over medium-high heat.
• Drizzle the slices of ciabatta bread with extra-virgin olive oil.
• Grill the bread until warm and golden grill marks appear, about 3 minutes a side.
• Serve the soup in bowls with the grilled bread alongside.

TUSCAN WHITE BEAN AND ROASTED GARLIC SOUP (CROCK POT RECIPE) RECIPE - (4.3/5)

Steps:

• Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don't add salt. Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil. Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done. When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed. Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few) Makes about 7 3/4 cups. **Dried beans contain a toxin called phytohaemagglutinin which is usually destroyed if boiled in water for 10 minutes. The slow cooker will not kill off this toxin unless they have been preliminarily boiled. Cannellini (white kidney beans) contain some of the highest levels of this toxin.