Best 6 Tuscan Bean Soup With Greens Recipes

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Tuscan bean soup with greens is a flavorful and hearty dish that is perfect for a cold winter day or any chilly evening. It is a traditional Italian soup that originated in the Tuscany region, and is made with a variety of fresh and flavorful ingredients. The main components of the soup are beans, greens, and a flavorful broth. The most commonly used bean is a white bean, such as cannellini or navy beans, and the greens can be a variety of leafy vegetables, such as kale, spinach, or chard. The broth is made with a combination of vegetables, herbs, and spices, and often includes garlic, onions, celery, carrots, and tomatoes. The soup is typically seasoned with salt, pepper, and a variety of fresh herbs, such as basil, oregano, and thyme. It is often served with a drizzle of olive oil and a sprinkling of grated Parmesan cheese.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN BEAN SOUP WITH GREENS



Italian Bean Soup with Greens image

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 cloves garlic, finely chopped
2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
4 cups packed fresh spinach leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
  • Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS



Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

  • To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
  • To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
  • Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
  • Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
  • Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

CHEF JOHN'S TUSCAN BEAN SOUP



Chef John's Tuscan Bean Soup image

Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
4 cups chicken broth
salt to taste
freshly ground black pepper to taste
½ teaspoon chopped fresh rosemary
½ teaspoon fresh thyme leaves
½ teaspoon cayenne pepper, or to taste
⅓ cup creme fraiche
½ lemon, juiced
1 ½ cups fresh bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
  • Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
  • Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 ounces deli-sliced hot capicola or coppa ham, chopped
1/2 red onion, chopped
5 cloves garlic (4 minced, 1 whole)
2 carrots, halved lengthwise and thinly sliced
2 stalks celery, thinly sliced
1 15-ounce can no-salt-added cannellini beans
1 15-ounce can no-salt-added petite diced tomatoes
2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
Kosher salt and freshly ground pepper
4 thick slices whole-grain bread
1 small head escarole, chopped

Steps:

  • Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
  • Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.

RUSTIC TUSCAN BEAN SOUP



Rustic Tuscan Bean Soup image

A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.

Provided by Jana Steinhagen

Categories     Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 (400 g) can cannellini beans (drained)
1 (400 g) can chopped tomatoes
2 celery ribs, chopped
1 onion, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 cabbage leaves, chopped
50 g kale, chopped
1 teaspoon thyme leaves
4 sage leaves, chopped
1 tablespoon olive oil
300 ml water
2 teaspoons vegetarian bouillon powder

Steps:

  • Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
  • Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
  • Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
  • Add the Beans towards the end and just heat them through in the soup.

Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8

TUSCAN BEAN AND VEGETABLE SOUP



Tuscan Bean and Vegetable Soup image

From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?

Provided by Julie Bs Hive

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
1 garlic clove, finely chopped
2 celery ribs, sliced
1 large carrot, diced
1 (14 ounce) can chopped tomatoes
2/3 cup italian dry red wine
5 cups fresh vegetable stock
1 teaspoon dried oregano
1 (15 ounce) can mixed beans
2 medium zucchini, diced
1 tablespoon tomato paste
salt and pepper
2 large garlic cloves, crushed
1/2 ounce fresh basil leaf, washed
6 tablespoons low-fat unsweetened yogurt
2 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

  • Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
  • Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
  • Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
  • Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
  • PESTO SAUCE:.
  • Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.

Nutrition Facts : Calories 108.8, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.2, Sodium 114.5, Carbohydrate 14.8, Fiber 3.8, Sugar 8.2, Protein 4.1

Tips:

  • Use Dried Beans: Dried beans are more flavorful than canned beans and have a better texture. If you use dried beans, soak them overnight in cold water before cooking. It will help to reduce cooking time and make beans more digestible.
  • Sauté Vegetables: Sauté onions, carrots, celery, and garlic in olive oil until softened. This will add flavor and depth to the soup.
  • Use Good Quality Broth: Use homemade or high-quality store-bought vegetable or chicken broth; it will make a big difference in the flavor of the soup.
  • Add Greens: Add fresh or frozen greens, such as kale, spinach, or chard, towards the end of cooking. Greens will add nutrients, color, and flavor to the soup.
  • Season to Taste: Season the soup with salt, pepper, and other herbs and spices to taste. Don't be afraid to experiment with different flavors.

Conclusion:

Tuscan bean soup with greens is a delicious, hearty, and nutritious soup perfect for a cold day. It's easy to make and can be tailored to your taste. With these tips, you can make a delicious Tuscan bean soup that will warm you and your family.

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