Tuscan Bean Soup With Arugula In Crockpot Food

TUSCAN BEAN SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds.
• Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste.
• Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.
• Transfer the soup to a large serving bowl. Add big, fat Parmesan shavings and garnish with torn basil.

TUSCAN BEAN SOUP

Steps:

• Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
• In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
• Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

TUSCAN BEAN SOUP

Steps:

• Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
• Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.

TUSCAN WHITE BEAN SOUP

Steps:

• In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• Add chicken broth, pepper and water; increase heat to high and bring to a boil.
• Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• Stir in escarole until heated through.

QUICK & EASY TUSCAN BEAN SOUP

Steps:

• In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
• Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.

TUSCAN BEAN SOUP WITH ARUGULA IN CROCKPOT

Steps:

• Saute the onion, carrots, and celery in the olive oil.
• Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker.
• Cook until you get home; you may need to add water later.
• Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.
• Garnish with a dash of lemon juice in bowl.

TUSCAN BEAN SOUP

Steps:

• In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
• Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so.
• Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.

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.

HEARTY TUSCAN BEAN SOUP

Steps:

• Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored.
• Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes.
• Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup.
• Stir in the ham and bring to a simmer.
• Serve garnished with a few crisp slices of bacon and a swirl of olive oil.