Tuscan Bean Soup
Contributors
Cookbook
The Weekend Kitchen: Menus and Recipes for Relaxed Entertaining and Family Fun
Published by Harmony Books, a division of Crown Publishers, Inc.
Editor's Note: What can be more comforting than a bowl of Tuscan Bean Soup on a chilly day? With this easy soup recipe, you can warm up inside and out. It's also so easy to make, too; if you've never made soup before, then you simply must give this recipe a try. This soup is a vegetarian recipe, but don't be surprised if dedicated meat-eaters slurp up every last bit, too, especially if this soup is served with a slice of fresh bread and topped with grated mozzarella or Parmesan cheese. You can serve this easy soup recipe for an appetizer, or serve it as a main course for a no-frills dinner. The choice is yours!
Serves6
CostInexpensive
Kid FriendlyYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
MealDinner, Lunch
Taste and TextureHerby, Savory
Type of DishSoup
Ingredients
- 1 cup dried cannellini or other white beans
- 1 medium-size onion, finely chopped (about 1 cup)
- 2 tablespoons olive oil
- 2 ribs celery, finely chopped (1 1/3 cups)
- 2 large carrots, finely chopped (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 medium-size ripe tomato, peeled, seeded, and diced, or 1 cup canned crushed tomatoes
- 4 cups water
- 1 1/2 teaspoons salt or to taste
- Freshly ground black pepper to taste
- 2 cups thinly sliced savoy or other green cabbage
- 1/4 cup minced fresh Italian (flatleaf) parsley
- Freshly grated Parmesan cheese
Instructions
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Sort through the beans and discard any stones, pebbles, or broken beans. Soak overnight (or use the quick-soak method; see the Note section below), then drain.
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Sauté the onion in the olive oil in a large saucepan over medium-high heat until golden, 5 to 10 minutes. Add the celery, carrots, and garlic, and sauté an additional 5 minutes.
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Add the tomato, water, and soaked beans. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 1 hour.
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Puree about half to two-thirds of the soup in a blender or food processor and return to the saucepan. Bring to a boil over high heat, add the salt, pepper, cabbage, and parsley, reduce the heat to low, and simmer, uncovered, for 15 minutes. Taste and adjust the seasonings.
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Serve hot, garnished with Parmesan.
Note: Quick-Soak Method
If you forget to soak the beans, cover them with cold water, bring to a boil, remove from the heat, cover, and let stand for 1 hour to rehydrate them. Then, proceed with the recipe.
Add some "oomph" to this recipe and more when you cook with fresh herbs from your garden! Here's everything you need to know to get started: 8 Herb Garden Tips for Cooks: What to Plant, When to Harvest, and More
Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang
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Mark
Oct 16, 2017
This looks delicious! A great way to get some plant-based protein
Helga Pataki
Jun 30, 2017
I really loved this soup! It was hearty satisfying without feeling heavy. It was a great soup to enjoy at lunchtime!
ErinJ
Jun 28, 2017
This soup was hearty with a satisfying flavor and interesting texture. This could definitely be an entire lunch or dinner!
jamieegee
Jun 28, 2017
I enjoyed this soup! I am a fan of anything tomato-based, and this broth was thick and made the soup feel like much more of a meal. Most tomato soups are made with cream, and since I'm lactose-intolerant, I can have them. This one was not, which was exciting to see. I am a fan of soups with a bit of spice, so I'd probably add in some red pepper flakes for an extra kick next time.
vonschonhoff 22571 96
Jun 28, 2017
Not too bad, it's pretty hardy soup almost stew. flavor is nice but maybe a bit mild for my taste. I may add in some roasted red peppers for a bit of 'extra'
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