Are you craving a hearty and flavorful soup that's sure to warm you up on a chilly day? Look no further than "Beks Spicy Tuscan Soup"! This tantalizing dish combines the bold flavors of spicy sausage, tender kale, and creamy beans in a rich broth infused with aromatic herbs and spices. Get ready to embark on a culinary journey as we explore the best recipe for "Beks Spicy Tuscan Soup", a delightful symphony of flavors that will leave your taste buds dancing.
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TUSCAN SOUP
Make and share this Tuscan Soup recipe from Food.com.
Provided by KelBel
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin from sausage and crumble into frying pan.
- Add chopped onion, and cook over medium heat until meat is no longer pink.
- Place meat in a large stock pot; add stock and potatoes.
- Boil until potato is cooked, about 10 minutes Add spinach.
- Continue boiling until spinach is lightly cooked, about 5 minutes.
- Remove soup from heat, stir in evaporated milk, and season to taste with salt and pepper.
Nutrition Facts : Calories 574, Fat 27.2, SaturatedFat 9.9, Cholesterol 61.6, Sodium 1739.6, Carbohydrate 56.1, Fiber 7.6, Sugar 4.6, Protein 26.4
BEK'S SPICY TUSCAN SOUP
I've seen several Tuscan Soup recipes out there, so here's mine. I have a penchant for spicy Italian, but please feel free to sub milder ingredients, if that's your thing. I don't know why it would be, but if that floats your boat... Serve with some warm crusty bread and enjoy!
Provided by Gatorbek
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casings from sausage links and slice. Place sliced links in a large stock pot or dutch oven over medium high heat and brown until no longer pink. Drain excess grease, but do not rinse.
- Reduce heat to medium, add onion and cook until soft, stirring often. Add garlic and sautee one minute longer (careful not to scorch it!), then add stock and potatoes. Simmer until potatoes are fork tender.
- At this point, if you prefer a thicker broth, feel free to hit it with an immersion blender for a couple seconds, or mash some of the potatoes with a fork and stir in to the broth. The addition of the cream at the end will thicken it slightly, but use your judgement and your family's preference as your guide.
- Add beans, tomatoes, and spinach, simmer until spinach is just wilted but still green, 1 - 2 minutes.
- Remove from heat and stir in milk or cream. Season to taste with salt and pepper, serve with crusty bread.
Nutrition Facts : Calories 860.6, Fat 37, SaturatedFat 12.9, Cholesterol 78.3, Sodium 2469.8, Carbohydrate 89, Fiber 13.5, Sugar 11.6, Protein 43.8
TUSCAN SOUP
Tuscan soup with spicy sausages, potatoes, and spinach.
Provided by Dianne Brown
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
- Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
- Add spinach. Continue boiling until spinach is lightly cooked.
- Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g
TUSCAN SOUP A LA OLIVE GARDEN
If you have enjoyed the "ZUPPA TOSCANA" at the Olive Garden, then you will love this Copy Cat recipe. If you have not had it, then you need to try it. :-)
Provided by Koechin Chef
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In some olive oil sauté the onion and garlic until transparent.
- Add water and chicken base or 2 quarts chicken broth.
- Add the potatoes (I like to use frozen hash browns that I always have on hand).
- Add the seasonings.
- Bring to boil. Cover with lid and simmer.
- Brown the sausage, breaking up into small pieces, and drain in a stainer.
- Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
- Add the sausage and kale to your saucepan and cook until potatoes are tender.
- Add the can of evaporated milk and heat through.
- Check to see if you want to add any salt.
- Serve with freshly grated Parmesan cheese. Enjoy.:-).
Nutrition Facts : Calories 151.7, Fat 2.4, SaturatedFat 1.2, Cholesterol 6.8, Sodium 110.5, Carbohydrate 28.7, Fiber 3.9, Sugar 1.6, Protein 6.1
BEK'S MINESTRONE SOUP
The absolute best minestrone I have tasted. A spicy twist on a traditional soup. I make this in large quantities and freeze in 1 cup portions for a fast meal. I sometimes slice and brown a spicy chicken sausage and add it to this soup for my husband who loves meaty soup. Penne pasta or orrichette pasta may be cooked on the side and added at the end!
Provided by POSHBEKI
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
- Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 44.3 g, Cholesterol 10.6 mg, Fat 5.4 g, Fiber 8.6 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 1320.9 mg, Sugar 12.7 g
EGI'S TUSCAN BEAN SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Rinse the beans in a colander and transfer to a large, nonreactive bowl. Cover by 2 inches of water and let soak overnight, uncovered, in a cool place. Drain the beans and transfer to a 6 to 8 quart heavy pot. Add the 8 cups of water and the herbs.
- Cook uncovered at a gentle boil for about 60 minutes, or until beans are tender. Remove from the heat and allow to cool slightly, for about 10 minutes. Remove 1 1/2 cups of beans and reserve. Puree the remaining beans and all liquid in a food processor.
- In the same pot, heat the olive oil and add the onion and garlic. Saute until soft. Stir in the tomato paste and water, stirring to combine. Add the reserved bean puree. Season with salt and pepper, and cook for about 10 minutes, until heated through. Stir in the reserved whole beans, and heat. Season again with salt, black pepper, crushed red pepper, olive oil and the optional rosemary.
- Serve with croutons and a cruet of olive oil.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 3 grams
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for ripe vegetables, flavorful herbs, and a good quality canned diced tomatoes. Its additional freshness can make the soup taste better.
- Don't overcrowd the pot: When adding the vegetables, make sure not to overcrowd the pot. The vegetables need room to cook evenly and release their flavor. If the pot is too crowded, the vegetables will steam instead of sautéing and they won't develop as much flavor.
- Sauté the vegetables until they're soft: Sautéing the vegetables before adding them to the soup helps to develop their flavor and gives the soup a richer, more complex taste. Cook the vegetables over medium heat until they're soft and slightly browned.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, flavorful taste. You can use chicken broth, vegetable broth, or beef broth depending on the main protein in your soup.
- Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. Add more salt, pepper, or herbs until the soup reaches your desired flavor.
- Serve the soup hot: Tuscan soup is best served hot. Ladle the soup into bowls and top with grated Parmesan cheese and a drizzle of olive oil. Serve with a side of crusty bread for dipping.
Conclusion:
Tuscan soup is a hearty, flavorful soup that is perfect for a cold winter day. It's made with a combination of fresh vegetables, flavorful herbs, and a rich, savory broth. The soup is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, spicy or mild, there's a Tuscan soup recipe out there for you. So next time you're looking for a comforting and delicious soup, give Tuscan soup a try. You won't be disappointed!
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