Indulge in a culinary journey to the heart of Tuscany with Jamie Oliver's Tuscan Bean Soup, a hearty and flavorful dish that embodies the rustic charm of Italian cooking. This soup is a symphony of fresh, wholesome ingredients, featuring cannellini beans, succulent vegetables, and a delightful blend of herbs and spices. The recipe offers two variations: a vegetarian version for those who prefer a meatless meal and a meat-lover's version that includes succulent sausage for an extra layer of savory richness. Both variations promise an explosion of flavors that will warm your soul and leave you craving for more.
Here are our top 2 tried and tested recipes!
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
JOOLS' WHOLESOME VEG & BEAN SOUP
I love this soup - it's great to know that once the children have eaten a big bowl of it, they're well on their way to getting their 5-a-day. Feel free to use pearl barley instead of beans, but just remember to add a bit more liquid
Provided by Jools Oliver
Categories Mains Vegetables Gorgeous Winter Soups Kale Starters Healthy meals
Time 50m
Yield 4 to 6
Number Of Ingredients 11
Steps:
- Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.
- Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.
- Add the beans (there's no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes - add a little more stock or water if you think it needs it.
- Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.
Nutrition Facts : Calories 179 calories, Fat 6.2 g fat, SaturatedFat 1.2 g saturated fat, Protein 10.8 g protein, Carbohydrate 18.1 g carbohydrate, Sugar 6.6 g sugar, Sodium 0.4 g salt, Fiber 8.9 g fibre
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. Fresh vegetables, herbs, and beans will give you the best results.
- Don't skimp on the olive oil: Olive oil is an essential ingredient in Tuscan bean soup. It adds richness and flavor to the soup, and it also helps to keep the beans from sticking to the pot.
- Use a variety of beans: This will give your soup a more complex flavor and texture. You can use any type of beans you like, but some good options include cannellini beans, kidney beans, and black beans.
- Don't overcook the beans: Beans can become tough and mushy if they are overcooked. Cook them until they are just tender, but still hold their shape.
- Add vegetables and herbs at the end of cooking: This will help them retain their flavor and nutrients. Vegetables like kale, spinach, and carrots are all good additions to Tuscan bean soup.
Conclusion:
Tuscan bean soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, and you can easily customize it to your own taste. Whether you like your soup thick or thin, spicy or mild, there is a Tuscan bean soup recipe out there for you. So next time you're looking for a comforting and delicious meal, give Tuscan bean soup a try. You won't be disappointed.
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