Tuscan Sun White Bean Chicken Soup Rsc Food

"SUPER-TUSCAN" WHITE BEAN SOUP

Steps:

• Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
• Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
• Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
• Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
• Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
• To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.

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.

TUSCAN TOMATO-WHITE BEAN SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
• Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
• Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

TUSCAN WHITE BEAN SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
• Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
• Ladle soup into individual soup bowls. Top each with basil mixture.

TUSCAN-STYLE CHICKEN, BEAN AND TOMATO SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the onion for 10 minutes, until soft and golden. Add the carrot and celery, and cook for 5 minutes, until just soft.
• Stir in the zucchini, tomatoes, four-bean mix, chicken stock and 1 cup (250 ml) water. Add the bay leaf, oregano and lemon zest, if using. Simmer for 20 minutes, until the vegetables are tender and the chicken is cooked through.
• Stir in the chopped baby spinach leaves and cook for 2 minutes, until wilted.

TUSCAN CHICKEN AND WHITE BEAN SOUP

Steps:

• Cook Smoked Bacon (2 slice) in a large saucepan or Dutch oven over medium heat for 5 minutes or until crisp. Remove bacon from pan, reserving drippings in pan. Set bacon aside.
• Add Boneless, Skinless Chicken Thigh (12 ounce) to the drippings in pan and sauté for 6 minutes. Remove chicken from pan, once again reserving the drippings in the pan.
• Add the Onion (1/2 cup) and Garlic (1 clove) to pan. Cook 4 minutes or until tender.
• Add Plum Tomato (1 cup), Fresh Oregano (2 tablespoon), and Freshly Ground Black Pepper (1/4 teaspoon). Cook for 1 minute, stirring constantly. Return the bacon and chicken to the pan.
• Stir in the Chicken Broth (1 can), scraping pan to loosen browned bits. Bring to a boil.
• Add the Orzo Pasta (2/3 cup), and cook for 9 minutes or until al dente.
• Add the Cannellini White Kidney Beans (1 can) and simmer for 2 minutes or until heated through. Remove from heat.
• Stir in the Italian Flat-Leaf Parsley (2 tablespoon) and the White Wine Vinegar (1 tablespoon).
• Serve and enjoy!

TUSCAN BEAN SOUP

Steps:

• Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
• Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
• Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
• Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
• Garnish & Serve: Garnish the soup with remaining bacon and serve.

TUSCAN WHITE BEAN SOUP

Steps:

• Start by washing and prepping the vegetables. Peel and chop the carrots into 1/4" slices. If using extra large carrots, cut the coin-shaped slices in half. Then clean and dice the shallots and celery too. Measure out 1 cup of each.
• Heat a large sauce pan on medium heat. Add the olive oil and carrots and cook for 2-3 minutes.
• Next add the shallots and celery and cook for an additional 5 minutes, continuously stirring until all the vegetables have started to soften and brown. Once it has started to brown, add the minced garlic and cook for an additional minute.
• Pour in the wine to deglaze the bottom of the pan, then add the broth and teaspoon of salt. Bring to a low simmer and allow to cook for 15-20 minutes.
• While the broth for the white bean soup is simmering, prepare the kale by washing and drying the leaves. Fold the long kale leaf in half, and using a sharp knife, cut away the stem. Then chop the leafy greens into 1" pieces.
• Prep the rosemary by removing the needles from the stem and chopping them very fine.
• Add the rosemary, kale, pinch of red pepper flakes, and rinced beans to the simmering broth and cook for 5 mintues until the kale leaves are tender.
• Ladle, serve, and enjoy your homemade Tuscan White Bean Soup!

CREAMY TUSCAN WHITE BEAN SOUP

Steps:

• Empty the contents of one of the cans of beans (beans and liquid) into a blender and puree until smooth.1 can of beans
• Drain the remaining two cans and set them to one side.2 cans of beans
• Peel and finely chop the onion and garlic cloves.1 onion5 garlic cloves
• Pour the oil into a large saucepan.2 tablespoons olive oil
• Add the chopped onion and cook for 3-4 minutes until softened.
• Add the chopped garlic and cook for an additional minute.
• Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
• Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup.2 cups vegetable broth
• Add the rosemary, Italian seasoning, salt, and black pepper.1 tablespoon of chopped fresh rosemary1 teaspoon of dried Italian seasoning½ teaspoon of salt¼ teaspoon of black pepper
• Bring the soup to a simmer and cook gently for 10 minutes over low heat.
• Remove the soup from the heat and add in the grated parmesan and fresh spinach leaves.½ cup of grated parmesan1 cup of fresh spinach leaves
• Stir to melt the cheese and wilt the spinach.
• Taste the soup and add more salt and pepper to taste.salt and pepper to taste

TUSCAN CHICKEN WHITE BEAN SKILLET

Steps:

• Season your chicken with sea salt and pepper to taste; set aside.
• Heat a tablespoon of oil in a large skillet over medium-high heat.
• Place your seasoned chicken breasts into the hot oil and sear each side until nicely browned, about 4 minutes on each side.
• Add in your onions, half of the fresh thyme, and then the garlic and cook until fragrant, just a few minutes.
• Pour in the wine and simmer until reduced, about 2-3 minutes.
• Next pour in the stock, cover and reduce the heat to LOW. Allow the chicken to simmer in this sauce until cooked through and no longer pink in the inside, about 10 minutes.
• Remove chicken from the skillet and set aside.
• Add in the beans and diced tomatoes, then simmer uncovered, stirring occasionally for about 5 minutes.
• Stir in spinach/kale, and cook until just wilted.
• Sometimes I use a potato masher, and mash just a bit of the beans to create a thicker, creamier sauce at this point. This step is completely optional.
• Season with sea salt and pepper to your taste, then return chicken back into the sauce and continue to simmer for a couple of minutes, until just heated through and bubbly.
• Garnish with remaining fresh thyme and serve immediately.
• Place leftovers in glass meal prep containers in your fridge, and use within 3-4 days.

TUSCAN CHICKEN, WHITE BEAN AND VEGETABLE SOUP

Steps:

• Crush and mince the garlic.
• Thinly slice the onion and mushrooms. Peel and chop the carrots, as needed.
• Slice the zucchini into ¼-inch (0.5cm) thick discs. Halve each disc.
• Roughly chop the spinach/kale.
• Drain and rinse the canned white beans.
• Place a large soup pot on the stove, and turn the stove onto medium heat. Add the olive oil, garlic, white onion and carrot to the pot. Cook until the onion becomes soft and translucent.
• While the garlic and onion are cooking, thinly slice the chicken breasts.
• Add the chicken to the pot, and brown all over.
• Add the zucchini, mushrooms, diced tomatoes, chicken broth, white beans, salt, dried oregano, dried basil, dried parsley, and brown sugar to the pot.
• Cover and simmer for 15-20 minutes over medium heat, stirring occasionally.
• A few minutes before serving, remove the lid, and add the chopped spinach/kale to the soup. Continue cooking for another minute or so to wilt the greens. Top with grated parmesan.

TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC

Steps:

• Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.

TUSCAN WHITE BEAN SOUP

Steps:

• Heat a Dutch oven on medium and once that has heated, add oil
• Once that has heated, add onion, carrots and celery and sauté for 8 minutes
• Add garlic paste, salt and sauté for 2 more minutes
• Add broth, diced tomatoes, beans, rosemary and sage and simmer for 10 minutes
• Remove rosemary and sage and use an immersion blender and blend until some of the contents is smooth and some whole beans remain
• Add farro and simmer for 30 - 35 minutes. Farro should be al dente but not overcooked
• Either transfer to a serving bowl or ladle soup to some crocks
• Eat
• Smile
• Enjoy

VEGETARIAN TUSCAN WHITE BEAN SOUP

Steps:

• Heat the olive oil in a Dutch oven or large pot (3 quart or larger), over medium heat. Add the onions and sauté until soft and translucent, about 5-7 minutes.
• Stir in the carrots and garlic and sauté 4 minutes, or until the carrots begin to soften and the garlic is fragrant.
• Add the fresh rosemary leaves and stem, fresh thyme, and red pepper flakes. Sauté for 1 minute. Stir in the broth, beans, salt and pepper, and simmer for 10 minutes, until the carrots and beans have softened.
• Stir in the chopped kale (or greens of choice) and simmer for 5 minutes until the kale is wilted. Remove the thyme and rosemary stems, then adjust to taste (adding more salt or pepper, if needed).
• Serve warm with your desired garnishes.

WHITE BEAN SOUP WITH ROSEMARY AND PANCETTA

Steps:

• Cook pancetta until crisp. Drain on a paper towel lined plate. Reserve 1/2 the pancetta for garnish.
• Heat 1 tablespoon of bacon fat and olive oil in a large pot or Dutch oven over a medium heat. Add onions and sauté until translucent, about 5-7 minutes.
• Add garlic and continue to cook one more minute.
• Then add beans, stock, rosemary and bay leaf. With cover slightly off simmer about 20 to 30 minutes, until the beans are very soft. Remove the the rosemary branch and bay leaf.
• Using an immersion blender, blend soup, leaving it coarsely pureed.
• Season with salt and pepper to taste. Stir in crumbled 1/2 diced cooked pancetta. Drizzle with walnut or olive oil, additional chopped rosemary and diced pancetta if desired.

TUSCAN-STYLE CHICKEN SOUP

Steps:

• Gather the ingredients.
• Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
• Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes until the potatoes are cooked through.
• Add the beans and cook for about 5 minutes.
• Add the shredded chicken and cook for 2 to 3 minutes.
• Add the kale. Raise a heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
• To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.
• Enjoy!

TUSCAN CHICKEN AND WHITE BEAN SOUP

Steps:

• Place pancetta in a large stockpot and cook until some of the fat has been rendered out - about 6 to 8 minutes. Remove the pancetta with a slotted spoon and set it aside.
• Add the onion to the stockpot and cook until the onion starts to soften - about 6 minutes. Add the garlic, thyme, basil, rosemary and tomato paste, stir to blend well, and cook for another minute or two. Add the chicken stock, tomatoes, shredded chicken and beans to the pot and stir well.
• Simmer the soup for 30 minutes. While the soup is simmering, pre-heat a skillet over medium heat. Add olive oil and toast the cut side of the ciabatta rolls or slices in the skillet until nicely browned.
• Remove the soup from heat and stir in the spinach. Season to taste with salt and pepper. Serve the soup with some of the cooked pancetta sprinkled on top, some shards of Parmesan cheese (made by peeling the cheese with a potato peeler) and the toasted ciabatta bread.

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
• Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

TUSCAN BEAN SOUP

Steps:

• Heat a large soup pot over medium-low heat.
• Remove casings from sausage and break up into pot. Brown sausage for about 4 minutes.
• Once the sausage has begun to brown, add the onion, celery, carrot and garlic.
• Continue to cook until sausage is completely brown and the vegetables have begun to soften slightly.
• Meanwhile in a food processor or blender, add all of the garbanzo beans.
• Reserve and set aside 1 cup of the white northern beans; and add the remaining beans to the food processor along with the garbanzo beans.
• Process the beans until smooth using a little broth to help make a puree.
• Add the tomato paste and bean puree, to the cooked sausage and vegetables.
• Gradually pour in the broth, while stirring.
• Add the red pepper flakes, cheese rind and reserved whole beans and bring up to a low boil.
• Special Note: Once the bean puree has been added to the soup, it is important to stir the soup occasionally in order to keep the soup from burning on the bottom of the pot.
• When the soup comes up to a boil, add the pasta.
• Reduce heat to a simmer and cook until the pasta is tender about 12 to 15 minutes.
• Meanwhile, cut chicken into small bite-size pieces.
• Once the pasta is tender, add the cubed chicken and continue to cook for another 5 minutes, just until chicken is heated through.
• Remove cheese rind and serve.
• Garnish with chopped fresh parsley, if desired.