Tuscan White Bean Spinach Soup Food

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

WHITE BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

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.

"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 WHITE BEAN & SPINACH SOUP

Steps:

• In a large sauce pan, sautee the shallots & garlic in the olive oil.
• Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
• Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
• Add spinach and cook until wilted.

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 WHITE BEAN AND GARLIC SOUP

Steps:

• Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
• Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

TUSCAN WHITE BEAN SOUP

Steps:

• In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
• Add in Vegetable Stock. Cover and simmer for 15 minutes.
• Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
• Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
• Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.

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 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.

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.

BEAN SOUP {TUSCAN STYLE}

Steps:

• Heat 1 Tbsp extra virgin olive oil in a pot over medium heat. Add onion, carrot, celery and saute 4 minutes.
• Add garlic and saute 1 minute longer.
• Pour in chicken broth, Italian seasoning and add parmesan rind. Season with pepper and lightly with salt to taste (wait until the end to add more salt, the rind will infuse some salt to the soup).
• Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12 - 15 minutes.
• Add beans and spinach, let heat just until spinach wilts, about 30 seconds.
• Remove from heat. Mash up about half the beans with a potato masher (this helps make the brother creamier and heartier).
• Remove parmesan rind. Drizzle individual servings of soup with remaining 2 Tbsp extra virgin olive oil (or more to taste) and top with parmesan.

TUSCAN WHITE BEAN SOUP WITH PROSCIUTTO

Steps:

• Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot and garlic; sauté for 2 minutes or until soft.
• Add the water, beans, bay leaves, and broth and bring soup to a boil. Partially cover, reduce heat, and simmer for 20 minutes.
• Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves.

TUSCAN SPINACH BEAN SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
• Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
• Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
• Serve topped with Parmesan cheese.

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.