Best 8 Jamie Oliver Tuscan Bean Soup Recipes

JOOLS' WHOLESOME VEG & BEAN SOUP

Steps:

• Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.
• Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.
• Add the beans (there's no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes - add a little more stock or water if you think it needs it.
• Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.

TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• 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.

EASY HEALTHY JAMIE OLIVER VEGETABLE SOUP WITH BEANS RECIPE

Steps:

• Put the broth and canned tomatoes, if using, in a saucepan and heat until boiling.
• Meanwhile, Put a large deep soup pot on medium heat and add 2 teaspoons of olive oil. Add the carrots, celery, onions and garlic and stir them together with a wooden spoon. Place the lid on askew and cook them until the carrots have softened but are still holding their shape and the onion is lightly golden, about 10 minutes. (You'll want to give them a stir every so often so they don't begin to stick or burn.)
• Add the boiling broth to the vegetables in the soup pot. Add the beans, broccoli, cauliflower and chopped fresh tomatoes. Stir and bring to a boil. Reduce the heat and simmer with the lid on for 10 minutes.
• Add the spinach and cook for 30 seconds more, then remove pot from the heat.
• If you like a thicker soup, take out half of it, give it a whirl in a blender and then stir it back into the pot. (Alternatively, give it a blitz with an immerstion/stick blender. Season to taste with salt and pepper.
• Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese, if desired.

TUSCAN BEAN SOUP (RIBOLLITA)

Steps:

• Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

MY FAVOURITE RIBOLLITA (LA MIA RIBOLLITA PREFERITA)

Steps:

• Add your fresh or dried and soaked beans to a pan of water with the bay leaf - this will help to flavour the beans and soften their skins. Squash the tomato, peel the potato and add both to the pan. Cook until the beans are tender - taste one to check they're nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato.
• Peel and finely chop your onions, carrots and garlic. Trim and finely chop the celery.
• Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown.
• Add the tomatoes and bring to a gentle simmer for a few minutes.
• Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil.
• Finely slice the cavolo nero (stalks and all) and add to the pan - it will look like loads, but don't worry as it will cook down.
• Tear the bread into chunks, then moisten with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes - you want to achieve a silky, thick soup.
• Season the ribollita with sea salt and black pepper, and stir in 4 good lugs of good-quality Tuscan extra virgin olive oil before serving to give it a glossy velvety texture.
• Delicious served on a cold winter's day with lots and lots of Chianti!

TUSCAN BEAN SOUP

Steps:

• For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
• In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
• Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
• Remove from the heat, cover and let site 30 minutes.
• Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
• For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
• Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
• Cook on low for 20 minutes. Season with salt and pepper.
• Remove the rosemary sprig and discard.
• Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
• Alternately, you could use a wand blender and blend part of the beans.
• Return the pureed beans to the pot, and mix.
• Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
• Sprinkle a little fresh herbs just before serving.

WHITE BEAN SAUSAGE AND KALE SOUP RECIPE

Steps:

• Heat a large heavy bottomed pot over med/high heat and add 2 Tbsp olive oil. Slice sausages and add to hot oil and saute 5 minutes or until golden brown.
• Add diced onions and sauté another 3 minutes. Add carrots and tomatoes and sauté another 5 minutes until softened.
• Add garlic and stir until fragrant (1 min) then add 8 cups chicken broth and bring to a boil.
• Toss in beans and kale and cook until kale is tender (5 min). Season to taste with salt and pepper (I added 1 1/2 tsp salt and 1/4 tsp pepper) then remove from heat. Serve garnished with parmesan cheese.

JAMIE OLIVER'S RIBOLLITA

Steps:

• Add your fresh or dried and soaked beans to a pan of water with the bay leaf, tomato and potato - this will help to flavour the beans and soften their skins. Cook until tender - taste one to check they're nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato. Finely chop your onions, carrots, celery and garlic. Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown. Add the tomatoes and bring to a gentle simmer for a few minutes. Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil. Stir in the sliced cavolo (it will look like loads, but don't worry as it will cook down), then moisten the bread with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes - you want to achieve a silky, thick soup. Season the ribollita with salt and pepper and stir in 4 good glugs of good-quality Tuscan extra virgin olive oil before serving to give it a glossy velvety texture. Serve on a cold winter's day with lots and lots of Chianti!