Best 7 Tuscan White Bean Soup With Tomatoes And Sage Recipes

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**Tuscan White Bean Soup: A Hearty and Flavorful Italian Classic**

Immerse yourself in the rustic charm of Tuscany with this delectable Tuscan White Bean Soup. This classic Italian dish, also known as Ribollita, is a symphony of flavors that will warm your soul on a chilly day. Featuring tender white beans, a medley of vegetables, and a rich tomato broth infused with herbs, this soup is a delightful blend of simplicity and sophistication. Discover the authentic taste of Tuscany with our carefully curated recipes, ranging from the traditional preparation to creative variations that cater to diverse dietary preferences. Whether you're a seasoned chef or a culinary novice, our step-by-step instructions and insightful tips will guide you towards creating an unforgettable Tuscan White Bean Soup experience.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN TOMATO-WHITE BEAN SOUP



Tuscan Tomato-White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15-ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

Steps:

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
  • Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
  • Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

"SUPER-TUSCAN" WHITE BEAN SOUP



Provided by Michael Chiarello : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 pound dried cannellini beans
2 ounces thinly sliced prosciutto
1 yellow onion, quartered lengthwise
1 celery stalk, quartered crosswise
1 carrot, quartered crosswise
2 cloves garlic, peeled and lightly crushed
1 bay leaf
1 quart chicken stock
Finely ground sea salt, preferably gray salt
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan, optional
6 slices country-style bread, each 3/4-inch thick
Extra-virgin olive oil
Finely ground sea salt, preferably gray salt
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup lightly packed fresh basil leaves
Sea salt and freshly ground black pepper

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 WITH TOMATOES AND SAGE



TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE image

This recipe was prepared by Sharon Mills, a Curious Cuisiner member, for the September 2014 meeting. The original recipe was chosen from a "Slow Good" cookbook.

Provided by Tuesday Cooks

Categories     Bean Soups

Time 8h15m

Number Of Ingredients 12

1 can(s) 29oz cannellini beans, rinsed, drained
2 onions, chopped
2 carrots,, chopped
1/2 c orange winter squash, peeled and chopped
1 fresh sage spring
2 garlic cloves
1/2 tsp salt
1/4 tsp pepper
8 c vegetable broth
1 can(s) 14oz diced tomatoes, drained
6 whole sage leaves, for garnish
1/2 c parmesan cheese, grated (optional)

Steps:

  • 1. Place the beans, onions, carrots, squash, sage spring, garlic, sale and pepper in a 5-6 quart slow cooker. Pour the broth over the beans and vegetables.
  • 2. Cover and cook until the vegetables are fork tender (4-5 hours on high; 8-10 hours on low) Discard the sage spring and garlic
  • 3. Stir in tomatoes. Garnish each serving with sage leaves and cheese (optional)
  • 4. NOTE: Roasting the vegetables before adding them to the slow cooker will give this soup even more flavor -- Preheat to 450. Combine the onions, carrots, squash, and garlic on a nonstick baking sheet. Spray lightly with nonstick spray. Roast, stirring occasionally until vegetables are tender and browned (about 20 minutes) Add to the slow cooker as directed in Step 1 with the sage sprig, salt and pepper. NOTE: 2 cups: 182 cal, 4g fat, 2g sat. fat, 0g trans far; 8mg chol, 672 mg sodium, 28g carb, 7g fiber, 11g protein, 133mg calcium. Weight Watchers: 3 points

TUSCAN WHITE BEANS IN TOMATO SAUCE



Tuscan White Beans in Tomato Sauce image

White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Tomatoes

Time 8h50m

Yield 6

Number Of Ingredients 7

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
  • Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
  • Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g

TUSCAN WHITE BEANS WITH SAGE



Tuscan White Beans With Sage image

A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.

Provided by Lizzymommy

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced or 2 tablespoons minced garlic
1 cup carrot, chopped
2 tablespoons fresh sage, minced
28 ounces petite diced tomatoes (undrained)
2 (15 7/8 ounce) cans white beans (cannellini or great northern)
1 1/2 tablespoons fresh lemon juice

Steps:

  • Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
  • Add the can of tomatoes, heat through.
  • Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
  • Just before serving, stir in the lemon juice.
  • This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC



Tomato and White Bean Soup With Lots of Garlic image

This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

Steps:

  • Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
  • In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
  • Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
  • Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Moira Hodgson

Categories     brunch, appetizer

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

2 pounds white navy beans
2 large onions, chopped
1 bay leaf
Coarse salt and freshly ground pepper
1 1/2 cups pureed Italian tomatoes, canned or fresh
4 cloves garlic
2 ounces pancetta (Italian-style bacon)
1 cup parsley, chopped
1/3 cup extra-virgin olive oil

Steps:

  • Soak the beans in water to cover overnight. Drain and put in a kettle and add water to cover. Add the onions, bay leaf, salt and pepper. Simmer one to two hours or until cooked.
  • With a slotted spoon, remove half the beans and set aside. Puree the remaining mixture, a portion at a time, in a blender. Put into a large saucepan and add the beans you set aside.
  • Add the pureed tomatoes. Bring the soup to simmer, turn down heat and cook for 10 minutes.
  • Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden. Stir into the soup. Remove from heat and let stand, covered for five minutes before serving.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 14 grams, Fiber 19 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: Use fresh, flavorful vegetables, beans, and broth to create a delicious and satisfying soup.
  • Don't skip the aromatics: The combination of garlic, onion, and celery adds a depth of flavor to the soup that you don't want to miss.
  • Use a variety of beans: This recipe calls for white beans, but you could also use cannellini beans, black beans, or a mix of different beans.
  • Don't overcook the beans: Be careful not to overcook the beans, or they will become mushy. Simmer them until they are just tender.
  • Add the tomatoes at the end: Adding the tomatoes at the end of the cooking process helps to preserve their flavor and color.
  • Season to taste: Be sure to taste the soup and add additional salt, pepper, or herbs as needed.
  • Garnish with fresh herbs: Fresh herbs, such as parsley, basil, or thyme, add a pop of color and flavor to the soup.

Conclusion:

Tuscan white bean soup with tomatoes and sage is a hearty, flavorful soup that is perfect for a cold winter day. It is made with simple ingredients that are easy to find, and it can be easily customized to your liking. Whether you serve it as a main course or a side dish, this soup is sure to be a hit.

Tips:

  • Use high-quality ingredients: Use fresh, flavorful vegetables, beans, and broth to create a delicious and satisfying soup.
  • Don't skip the aromatics: The combination of garlic, onion, and celery adds a depth of flavor to the soup that you don't want to miss.
  • Use a variety of beans: This recipe calls for white beans, but you could also use cannellini beans, black beans, or a mix of different beans.
  • Don't overcook the beans: Be careful not to overcook the beans, or they will become mushy. Simmer them until they are just tender.
  • Add the tomatoes at the end: Adding the tomatoes at the end of the cooking process helps to preserve their flavor and color.
  • Season to taste: Be sure to taste the soup and add additional salt, pepper, or herbs as needed.
  • Garnish with fresh herbs: Fresh herbs, such as parsley, basil, or thyme, add a pop of color and flavor to the soup.

Conclusion:

Tuscan white bean soup with tomatoes and sage is a hearty, flavorful soup that is perfect for a cold winter day. It is made with simple ingredients that are easy to find, and it can be easily customized to your liking. Whether you serve it as a main course or a side dish, this soup is sure to be a hit.

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