Tuscan Bean Soup With Greens Food

TUSCAN BEAN SOUP

Steps:

• Prepare the ingredients by dicing the onion and garlic. Cut the carrots and celery into bite sized pieces, and drain and rinse the canned beans.
• Heat the vegetable oil in a large stockpot on medium heat. Add the onion, and sauté for a few minutes until the onion is soft and translucent. Then, add the finely diced garlic and sauté for another minute.
• Add diced carrots and celery, and saute for 2-3 minutes to allow the vegetables to warm up slightly. Then, add the canned tomatoes, vegetable stock, thyme, parsley and beans (drained and rinsed).
• Bring the soup to a boil on medium to high heat, then bring it down to a simmer on medium heat. Leave it to simmer for about 10 minutes, or until the vegetables have softened.
• Then, add washed and roughly chopped kale. Leave the kale to cook for a minute or two to allow it to wilt in the liquid. Add salt and pepper to taste, then serve the soup while it's hot.

EASY TUSCAN BEAN SOUP

Steps:

• Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.
• While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.
• Add the greens to the soup: Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
• Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.

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.

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS

Steps:

• To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
• To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
• Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
• Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
• Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

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.

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 SAUSAGE AND BEAN SOUP

Steps:

• In a soup pot, brown sausage until no longer pink.
• Break up into small pieces while cooking.
• Drain off excess oil. Return to pot.
• In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
• In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
• NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
• Combine remaining ingredients.
• Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
• Serve with your favorite sides and red wine.
• Enjoy.

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 WHITE BEAN AND BREAD SOUP (RIBOLLITA)

Steps:

• Adjust an oven rack to the middle position and heat the oven to 300 degrees.
• Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
• Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
• Heat oil in a large Dutch oven over medium heat until shimmering.
• Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in tomatoes and cook until softened, about 2 minutes.
• Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
• Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
• Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
• Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
• Season to taste with salt and pepper.
• Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
• Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.

ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)

Steps:

• Bring large pot of water to a boil.
• Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
• Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
• Bring broth to simmer in large pot over med-high heat.
• Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
• Sprinkle with salt and pepper.
• Ladle soup into bowls.
• Pass cheese and pepper flakes at table.

HEARTY TUSCAN WHITE BEAN SOUP

Steps:

• Heat the oil in a 4 quart soup pot over medium heat.
• Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
• Add the chicken broth, tomatoes and bay leaf.
• Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
• Squeeze the water from the thawed spinach and add to the pot.
• Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
• Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
• Serve sprinkled with grated parmesan and/or pecorino romano.