Best 3 Tuscan Style Bean Soup Recipes
Calling all bean soup lovers! This Tuscan-style bean soup recipe is a hearty, flavorful, and authentic Italian dish that will warm your soul on a cold day. Made with simple, rustic ingredients like beans, vegetables, and herbs, this soup is a symphony of flavors that will tantalize your taste buds. You'll also find variations on this classic recipe, including a vegetarian version and another one made with sausage. Whether you're a seasoned cook or a beginner looking to impress your friends and family, this collection of Tuscan bean soup recipes has something for everyone. So, grab your apron, gather your ingredients, and let's embark on a culinary journey to Tuscany, Italy. Buon Appetito!
Check out the recipes below so you can choose the best recipe for yourself!
TUSCAN STYLE BEAN SOUP
This is all you need for a filling meal. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.
Provided by Robyn Webb
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 3.2 g
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP
Categories Bean Leafy Green Sausage Soup/Stew
Number Of Ingredients 11
Steps:
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
- Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
- Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
- *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
- Optional: When about ready to serve, slice a baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
Tips:
- Use dried beans: Dried beans are more flavorful and nutritious than canned beans. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Don't overcook the beans: Overcooked beans are mushy and bland. Cook them just until they are tender, about 1 hour for dried beans and 30 minutes for canned beans.
- Use a variety of vegetables: This will give your soup more flavor and nutrition. Some good choices include carrots, celery, onions, garlic, tomatoes, and kale.
- Add some herbs and spices: Herbs and spices will help to enhance the flavor of your soup. Some good choices include rosemary, thyme, oregano, basil, salt, and pepper.
- Serve with crusty bread or a salad: This will help to make a complete meal.
Conclusion:
Tuscan-style bean soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover beans. With a few simple tips, you can make a pot of Tuscan-style bean soup that your whole family will love.
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