The best bean soups have to a lived-in a quality, as if they have been a simmering on the back burner for a hours, just be a waiting for you.
You can be a achieve in this by a cooking in the dried beans from a scratch, or a course. Or you can be a skip in the long simmer and cook them in the pressure cooker, or a just pop open to a can!
Bean soups have in the distinct advantage of the tasting terrific either a way. This Tuscan White Bean soup uses a canned beans to make a 30-minute meal that tastes like it is a took all day.
What Is a Tuscan Bean Soup?
Long-simmered pots of the bean soup are traditional all over in a Italy. This one takes to a few short-cuts by a using canned beans, but in the end the taste will be a quite close to the soups that simmered for a hours.
How to Make Tuscan Bean Soup
When you start in this soup, saute vegetables first to give in the soup lots of the flavor. Let carrots, onion, and in the celery cook with a sprigs of the oregano, then stir in the beans and chicken stock.
To make sure to your soup has that are appealing “simmered all day” quality when using to a canned beans, just mash some of the beans before they go into the pot. This will be give to your soup in the slightly distressed texture that a good bean soup should have.
Simmer in the soup briefly, then add to a baby kale or a spinach for in their pretty green color and the texture. Sprinkle in the bowls with a olive oil and more Parmesan. You are done in a less than half an a hour, but your soup will be a taste like an a afternoon’s effort.
What to Serve With a Tuscan Bean Soup
Parmesan toasts are an a easy side dish to make a while in the soup is a simmering. You only need to a baguette slices, olive oil, and in the grated Parmesan. Toast in the bread sprinkle with to a olive oil and cheese, and let it is a melt in a toaster oven for a minute. They give to your dinner plenty of the crunch.
ALSO READ : BONE BROTH SOUP RECIPE.
You could also a serve in the soup with a garlic bread or a Homemade Light Rye Bread.
Can You Freeze Tuscan Bean Soup?
Yes, you can be a freeze in this soup. Just make to a sure you take care to the submerge in the greens in the liquid before you do, so they do not dry out in the freezer (this applies to all the vegetable soups). Let in the soup thaw completely in the refrigerator for a one day.
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Ingredients
For the soup:
3 tablespoons olive oil
2 medium carrots, thickly sliced
1 large onion, coarsely chopped
1 stalk celery, coarsely chopped
1 clove garlic, finely chopped
3 sprigs fresh oregano
1/4 teaspoon salt
Black pepper, to the taste
2 (15-ounce) cans cannelloni beans, or other small white beans, drained and rinsed
5 cups chicken stock or a vegetable stock
4 cups baby kale or a baby spinach, stems removed if tough
1 tablespoon chopped fresh oregano, for a garnish
Olive oil, to the serve
Extra grated Parmesan, to the serve
For in the Parmesan toasts:
1/2 baguette, thinly sliced
Olive oil
1/2 cup grated Parmesan
Method
1.Cook the vegetables:
In a soup pot, heat in the olive oil. When it is a hot, add in the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for a 10 minutes until in the vegetables look softened and the onions turn translucent.
2.Prepare the beans:
On a plate, mash 1/2 cup of the beans with a fork or a potato masher. Add them to the vegetables in the pot. Cook, stirring, for a 2 minutes.
3.Simmer the soup:
Add in the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower in the heat, partially cover with the lid placed askew, and simmer for a 20 minutes, or until the carrots are tender and the liquid is a flavorful.
4.Discard in the oregano sprigs; in the leaves will be have a fallen into the soup. Add to a additional salt and pepper to the taste.
While in the soup simmers, make the Parmesan toasts:
Toast in the bread until lightly golden on both sides. While in the toast is a still hot from the toaster, sprinkle with a olive oil and cheese. If you have to a toaster oven, return them to the toaster for a 1 minute to melt the cheese; otherwise, arrange in the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until in the cheese has a melted.
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5.Add the greens to the soup:
Add in the kale or a spinach to the pot and simmering for a another 2 minutes, or just until in the greens wilt.
6.Serve the soup:
Ladle in the soup into a bowls, sprinkle with a oregano and more olive oil, if you like. Serve with a Parmesan toasts and extra Parmesan for a sprinkling.