Best 3 Tuscan Style Bean Soup Recipes
Tuscan style bean soup, also known as Ribollita, is a hearty and flavorful soup that originated in the countryside of Tuscany, Italy. This traditional soup is typically made with a variety of beans, vegetables, and herbs, and is often served with crusty bread or crostini. The key to making a great Tuscan style bean soup is to use fresh, high-quality ingredients and to let the flavors meld together over time. This soup is typically made in large batches and can be enjoyed for several days after it is made.
Here are our top 3 tried and tested recipes!
TUSCAN STYLE BEAN SOUP
This is all you need for a filling meal. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.
Provided by Robyn Webb
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 3.2 g
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP
Categories Bean Leafy Green Sausage Soup/Stew
Number Of Ingredients 11
Steps:
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
- Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
- Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
- *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
- Optional: When about ready to serve, slice a baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
Tips:
- Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
- Use a variety of beans: This will give your soup a more complex flavor and texture. Some good options include cannellini beans, kidney beans, and black beans.
- Don't overcook the beans: They should be tender but still hold their shape.
- Use a good quality olive oil: This will add a rich flavor to your soup.
- Add plenty of vegetables: This will make your soup more nutritious and flavorful. Some good options include carrots, celery, onions, and garlic.
- Season the soup to taste: Add salt, pepper, and other spices to taste.
- Serve the soup with crusty bread or crackers: This will help soak up the delicious broth.
Conclusion:
Tuscan-style bean soup is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It is also a very versatile soup that can be easily customized to your own taste. So next time you are looking for a delicious and easy-to-make soup, give this Tuscan-style bean soup a try.
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