Best 4 Giadas Tuscan White Bean And Garlic Soup Recipes
Immerse yourself in the rustic charm of Tuscany with Giada's delectable Tuscan White Bean and Garlic Soup. This hearty and flavorful soup, also fondly known as Ribollita in its native region, is a symphony of textures and flavors. Simmered to perfection, cannellini beans, tender vegetables, and aromatic herbs create a delightful medley, while a drizzle of robust olive oil adds a touch of elegance. Accompany this comforting soup with a crusty bread or a sprinkle of grated Parmesan cheese for an authentic Italian experience.
In addition to the classic Tuscan White Bean and Garlic Soup, the article features a treasure trove of other culinary delights. Discover the secrets behind Giada's vibrant Roasted Red Pepper Soup, a vibrant and flavorful creation that captures the essence of summer. Indulge in the creamy richness of her Butternut Squash Soup, a velvety delight perfect for a cozy autumn evening. For a taste of the Mediterranean, venture into her flavorful Pasta e Fagioli, a hearty soup brimming with pasta, beans, and vegetables, sure to transport you to the sun-kissed shores of Italy.
GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP
Love, love, love this recipe! It's done in less than 20 minutes and is so flavorful and creamy. Perfect with a salad and garlic bread or a grilled cheese! I have made my own alterations/additions to this recipe. Here's a tip on the sage: sometimes I'll use dried sage instead of the fresh sage leaf and in that case I start with about a teaspoon and add more to taste if need be. Also, I use my immersion blender and puree the soup right in the pot rather than using a regular blender...Giada just uses a regular blender, either way works fine! Enjoy!
Provided by KPD123
Categories Beans
Time 13m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
- Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
- If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
- Add cream, black pepper, and salt to taste. Keep warm over very low heat!
WHITE BEAN AND ESCAROLE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
WHITE BEANS AND CAVOLO NERO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
- Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
TUSCAN WHITE BEANS
An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?
Provided by PanNan
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
- Can be refrigerated up to two days, but serve at room temperature.
Tips:
- Use dried beans for the best flavor and texture. Soaking the beans overnight will help them cook more evenly, but you can also use a quick-soak method if you're short on time.
- Don't overcrowd the pot when adding the beans. This will prevent them from cooking evenly.
- Season the soup to taste with salt, pepper, and garlic. You can also add other herbs and spices, such as rosemary, thyme, or oregano.
- Serve the soup hot, garnished with fresh parsley or basil. You can also add a drizzle of olive oil or a dollop of sour cream.
Conclusion:
Giada's Tuscan White Bean and Garlic Soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or brothy, this recipe has it all. So next time you're looking for a comforting and delicious meal, give this soup a try.
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