Best 3 Tuscan Bean Soup With Arugula In Crockpot Recipes
Immerse yourself in the rustic charm of Tuscany with our tantalizing Tuscan Bean Soup with Arugula, a symphony of flavors crafted in the comfort of your crockpot. This hearty and wholesome soup showcases the best of Italian cuisine, featuring an earthy medley of cannellini beans, aromatic vegetables, and savory herbs. The slow-cooked magic of the crockpot infuses each ingredient with richness, while the addition of fresh arugula at the end lends a peppery bite and vibrant color. Served with crusty bread for dipping, this Tuscan-inspired soup promises a cozy and flavorful culinary journey.
In addition to the classic Tuscan Bean Soup, this article offers a delightful collection of other crockpot soup recipes to satisfy every palate. For those seeking a taste of the Mediterranean, embark on a culinary adventure with the Mediterranean Lentil Soup, a vibrant blend of lentils, vegetables, and aromatic spices. If you prefer a creamy and comforting embrace, the Creamy Potato and Leek Soup beckons with its velvety texture and subtle yet satisfying flavors. For a hearty and protein-packed option, dive into the depths of the Beef and Barley Soup, a classic combination of tender beef, hearty barley, and an array of vegetables. And for a taste of the Orient, the Wonton Soup transports you to a world of delicate flavors with its savory broth, succulent wontons, and an array of colorful vegetables.
Each of these crockpot soup recipes promises a unique and delectable experience, offering a comforting and flavorful escape from the ordinary. Whether you're seeking a hearty classic like Tuscan Bean Soup or craving a culinary adventure with the Mediterranean Lentil Soup, Creamy Potato and Leek Soup, Beef and Barley Soup, or Wonton Soup, this article has something to satisfy every appetite. So, prepare to indulge in a symphony of flavors and embark on a culinary journey that will warm your heart and tantalize your taste buds.
TUSCAN BEAN SOUP
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 20
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.
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
TUSCAN BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
- Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.
Tips:
- Choose the right beans: Use dried beans for a more flavorful and hearty soup. If you're using canned beans, rinse them well before adding them to the pot.
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible. If you don't have time to soak the beans, you can also quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
- Use a variety of vegetables: This will add flavor and texture to the soup. Some good choices include carrots, celery, onions, garlic, tomatoes, and zucchini.
- Add some herbs and spices: This will help to enhance the flavor of the soup. Some good choices include basil, oregano, rosemary, thyme, garlic powder, and onion powder.
- Don't overcook the soup: The beans should be tender but still hold their shape. Overcooking the soup will make the beans mushy.
- Serve with a side of crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Tuscan bean soup is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.
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