Recipe – Tuscan White Bean and Garlic Soup

Via Mother Earth Living…

One of the things I love about the cooking of rural Italy is its simplicity: a humble dish of pasta with tomato and herb sauce, a plain loaf of bread, a rustic wine. The cook is not required to rummage through pantries or multiple grocery stores and ethnic markets to find ingredients. Often she may look no further than her own garden or local farmers’ market. This simple soup employs just a handful of ingredients, but yields wonderfully flavorful results. Purée the beans or eat them whole, as you wish.  Perfect for a cold day. Serve with bread.

Tuscan White Bean and Garlic Soup
(slow cooker method)

2 cups dried white beans such as great northern or cannellini
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
Salt, to taste
¼ cup olive oil
1 tablespoon chopped fresh rosemary, for garnish

1. Rinse beans thoroughly and place them in a 7-quart slow cooker along with water, onion, garlic and bay leaf. Cover and cook on low for about 8 hours, or until beans are tender.

2. Remove bay leaf. Using a handheld immersion blender, purée slow cooker contents to desired texture. Add salt to taste.

3. Ladle soup into bowls. Drizzle with olive oil, sprinkle with rosemary, and serve. Serves 4 to 6.

This is the low calorie version. If you want the heavier version with cream, try this one…

Tuscan White Bean and Garlic Soup
(stove top method)

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 1 sage leaf
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, cut in 1/2
  • 1/2 cup cream
  • 1/2 teaspoon freshly ground black pepper
  • 6 slices ciabatta bread
  • Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes.

Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Time:  20 min
Prep:   10 min
Cook:  10 min
Yield: 4 to 6 servings (8 cups)
Level: Easy

http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe/index.html

 

Additional note from The Responsible Consumer:
Tantalizing, healthy, budget-wise … and easily converted to a vegan and gluten-free dish by substituting Earth Balance for butter, gluten-free veggi broth for chicken broth, and homemade or store-bought gluten-free bread. Most economical: prepare your own beans. Fastest: use canned. Either way, Yum! 🙂

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11 thoughts on “Recipe – Tuscan White Bean and Garlic Soup”

  1. Reblogged this on THE RESPONSIBLE CONSUMER and commented:
    Tantalizing, healthy, budget-wise … and easily converted to a vegan and gluten-free dish by substituting Earth Balance for butter, gluten-free veggi broth for chicken broth, and homemade or store-bought gluten-free bread. Most economical: prepare your own beans. Fastest: use canned. Either way, Yum! 🙂

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