TUSCAN WHITE BEAN SOUP WITH KALE
A hearty, healthy vegetarian soup made with cannellini beans! A parmesan rind and fresh herbs add richness to this Italian classic. Gluten-free and ready in less than an hour!
Provided by Debra
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.
- Place a large stock pot over medium heat and add 1 tbsp of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.
- Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.
- Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)
- Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.
- Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.
- Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.
- Cover and bring to a boil. Lower heat to a medium simmer for 20-30 minutes. Season with salt and pepper to taste.
- Serve topped with freshly grated parmesan cheese.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
TUSCAN BEAN SOUP
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 20
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.
CHEF JOHN'S TUSCAN BEAN SOUP
Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g
TUSCAN WHITE BEAN SOUP WITH HAM AND KALE
Make and share this Tuscan White Bean Soup With Ham and Kale recipe from Food.com.
Provided by IHeartBobert
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
- Add sage and cook 1 minute, until sage is fragrant.
- Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
- Add kale and cook 1 minute, until kale wilts.
- Season to taste with salt and pepper.
ALMOST TUSCAN SAUSAGE AND KALE SOUP
My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.
Provided by KDC860
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
- Mix sausage, basil, and paprika together in a bowl.
- Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
TUSCAN WHITE BEAN AND KALE SOUP
Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It's hearty, thick, and crazy flavorful.
Provided by Katya
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
- Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
- Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
- Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
- Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
- Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.
Nutrition Facts : Calories 445 calories, Sugar 3.8 g, Sodium 1638.1 mg, Fat 9.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 68.7 g, Fiber 14.7 g, Protein 23.9 g, Cholesterol 13.2 mg
TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)
Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.
Provided by cellogirl2
Categories Chard
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4
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