Recipe: Perfect Tuscan Bean Soup

Tuscan Bean Soup. This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year! Sooo I'm cheating a little bit on this Tuscan Soup recipe, guys. Bean soups have the distinct advantage of tasting terrific either way.

Bean Soup Beans and Legumes Soup High Fiber. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. You can have Tuscan Bean Soup using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tuscan Bean Soup

1. It's 2 of large onions.
2. You need 4 of celery sticks.
3. Prepare 2 tbsp of olive oil.
4. You need 4 cloves of garlic (crushed).
5. You need 3 of large carrots.
6. Prepare 2 of heaped tsp smoked paprika.
7. It's 5 sprigs of fresh thyme (leaves only).
8. Prepare 4 sprigs of fresh rosemary (leaves only).
9. Prepare 2 (400 g) of tins chopped tomatoes.
10. You need 2 litres of vegetable stock.
11. It's 2 (400 g) of tins flageolet beans (drained and rinsed).
12. Prepare 1 (400 g) of tin cannellini beans (drained and rinsed).
13. Prepare of Small savoy cabbage.
14. Prepare of Salt.
15. Prepare of Pepper.
16. You need of Serve with.
17. You need of Green pesto (or vegan alternative).
18. You need of Crusty bread.

This Tuscan White Bean Soup recipe is packed with texture and flavor! Tuscan White Bean Soup from Barefoot Contessa. A hearty flavorful Tuscan Soup recipe with lacinato kale, cannellini beans and garden vegetables, served with crusty bread and drizzled with a flavorful. Tuscan Bean Soup is the best comforting meal on a chilly and rainy day.

Tuscan Bean Soup instructions

1. Chop the onion and celery into small chunks. Put in a large stock pot with the oil, cover and cook over a low heat for 10 mins, until softened..
2. Meanwhile, chop the carrot into small chunks. Then add to the pot with the crushed garlic, herbs and paprika and cook for 10 mins until the carrot is starting to soften..
3. Meanwhile chop the cabbage, drain the beans and make the stock..
4. Add the tomatoes and stock to the pan and bring to a simmer. Then add the beans and cabbage and cook for 20 mins..
5. Serve with a spoon of green pesto and some crusty bread. Freeze some portions for future use..

You will get warm even with the smell that fills your home. This is such a satisfying soup loaded with veggies and flavors that you. Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and. This Tuscan Bean Soup, or Tuscan Ribollita Soup is ideal for those days when you want a nice, hot, filling meal that's bursting with flavor with minimal effort on your part. Like this recipe for Instant Pot Tuscan Sausage White Bean Soup?