SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY
Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock
Provided by Robin Broadfoot
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
- Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams
"SUPER-TUSCAN" WHITE BEAN SOUP
Provided by Michael Chiarello : Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
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.
HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
SLOW-COOKER TUSCAN BEAN SOUP
Cool weather? Warm tummies with a slow cooker hearty soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 11
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
- Cover: cook on Low heat setting 8 to 10 hours.
- Stir in parsley and oil before serving.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 25 mg, Fat 1, Fiber 11 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 4 g, TransFat 0 g
TUSCAN STYLE WHITE BEAN SOUP
Easy to make. Very tasty. I serve it with French Bread Crostini which I created that has a very cheesy toppping. Something I just whipped up one day from items I had in my pantry.
Provided by School Chef
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
- Cook pasta in boiling water for 8 minutes, drain.
- Add cooked pasta to soup.
- Add pesto and season to taste
- Simmer 5 minutes.
- Serve.
Nutrition Facts : Calories 168.1, Fat 2, SaturatedFat 0.6, Sodium 275.7, Carbohydrate 28.3, Fiber 5.5, Sugar 3.4, Protein 10.8
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