Tuscan Bread and Bean Soup

The recipe Tuscan Bread and Bean Soup can be made in approximately 1 hour. One portion of this dish contains about 27g of protein, 26g of fat, and a total of 601 calories. This recipe serves 8 and costs $2.2 per serving. Several people made this recipe, and 147 would say it hit the spot. It is perfect for Winter. Head to the store and pick up bay leaf, pepper, tomatoes, and a few other things to make it today. It is brought to you by The Vintage Mixer. It works well as an affordable main course. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is great. Users who liked this recipe also liked Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan Bean Soup, and Tuscan Bean Soup.

Servings: 8

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak cranberry beans over night, covered in water by 1 inch. The next day, drain the beans. Sauté a diced shallot in a couple tablespoons of olive oil, add the beans and thyme and a dash of salt, then cover with water by 1 inch and cook for about 30 minutes, or until soft but not falling apart. Reserve cooking liquid and set aside.Dice the celery, carrot, and onions. Warm 1/2 cup olive oil in a heavy-bottomed soup pot. Saute the diced vegetables, stirring occasionally, until softened, about 10 minutes. Add the rosemary, sage, bay leaf, garlic and 2 teaspoons of salt. Cook for a couple of minutes. Finely chop the tomatoes and add into the mixture cooking for another 5 minutes. Cover with the broth and simmer for half and hour. Add the beans and 1 cup of their cooking liquid -save any extra liquid in case more is needed later. Taste for saltiness. Cook for an additional 15 minutes then remove the bay leaf. Meanwhile, coarsely chop the kale or tear into bite sized pieces, and cut the bread into 3/4 inch cubes- you will need about 6 cups of loosely packed cubes. Day-old (or several days old) bread is best; otherwise dry the cubes in a low oven. Add the kale to the soup, cooking just until it's wilted. At this point you can also add the bread or serve the soup with the bread to be mixed in with each portion. I personally like to toss a handful of bread into my bowl, then ladel the soup over the bread. I top it all off with grated Parmesan-Reggiano.

 

Step by step:

1. Soak cranberry beans over night, covered in water by 1 inch. The next day, drain the beans. Sauté a diced shallot in a couple tablespoons of olive oil, add the beans and thyme and a dash of salt, then cover with water by 1 inch and cook for about 30 minutes, or until soft but not falling apart. Reserve cooking liquid and set aside.Dice the celery, carrot, and onions. Warm 1/2 cup olive oil in a heavy-bottomed soup pot.

2. Saute the diced vegetables, stirring occasionally, until softened, about 10 minutes.

3. Add the rosemary, sage, bay leaf, garlic and 2 teaspoons of salt. Cook for a couple of minutes. Finely chop the tomatoes and add into the mixture cooking for another 5 minutes. Cover with the broth and simmer for half and hour.

4. Add the beans and 1 cup of their cooking liquid -save any extra liquid in case more is needed later. Taste for saltiness. Cook for an additional 15 minutes then remove the bay leaf. Meanwhile, coarsely chop the kale or tear into bite sized pieces, and cut the bread into 3/4 inch cubes- you will need about 6 cups of loosely packed cubes. Day-old (or several days old) bread is best; otherwise dry the cubes in a low oven.

5. Add the kale to the soup, cooking just until it's wilted. At this point you can also add the bread or serve the soup with the bread to be mixed in with each portion. I personally like to toss a handful of bread into my bowl, then ladel the soup over the bread. I top it all off with grated Parmesan-Reggiano.

Nutrition Information:

covered percent of daily need