Best Tuscan White Bean Soup With Tomatoes And Sage Recipes

ITALIAN WHITE BEAN SOUP

Steps:

• Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
• In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
• Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
• Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
• Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
• Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
• Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
• Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE

Steps:

• 1. Place the beans, onions, carrots, squash, sage spring, garlic, sale and pepper in a 5-6 quart slow cooker. Pour the broth over the beans and vegetables.
• 2. Cover and cook until the vegetables are fork tender (4-5 hours on high; 8-10 hours on low) Discard the sage spring and garlic
• 3. Stir in tomatoes. Garnish each serving with sage leaves and cheese (optional)
• 4. NOTE: Roasting the vegetables before adding them to the slow cooker will give this soup even more flavor -- Preheat to 450. Combine the onions, carrots, squash, and garlic on a nonstick baking sheet. Spray lightly with nonstick spray. Roast, stirring occasionally until vegetables are tender and browned (about 20 minutes) Add to the slow cooker as directed in Step 1 with the sage sprig, salt and pepper. NOTE: 2 cups: 182 cal, 4g fat, 2g sat. fat, 0g trans far; 8mg chol, 672 mg sodium, 28g carb, 7g fiber, 11g protein, 133mg calcium. Weight Watchers: 3 points

TUSCAN WHITE BEAN AND TOMATO SOUP

Steps:

• Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
• Add stock and bay leaves to beans.
• Simmer until tender, about 1 hour.
• Heat oil in heavy large saucepan over medium-high heat.
• Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
• Add pancetta and stir until translucent,about 3 minutes.
• Add ham, sugar and garlic and stir 5 minutes.
• Stir in tomatoes and bring to a boil.
• Reduce heat to simmer.
• Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
• Blend in lemon juice;season with salt and pepper.
• Let soup stand at room temperature several hours.
• Garnish with parsley before serving.

TUSCAN BEAN SOUP

Steps:

• Soak the beans in water to cover overnight. Drain and put in a kettle and add water to cover. Add the onions, bay leaf, salt and pepper. Simmer one to two hours or until cooked.
• With a slotted spoon, remove half the beans and set aside. Puree the remaining mixture, a portion at a time, in a blender. Put into a large saucepan and add the beans you set aside.
• Add the pureed tomatoes. Bring the soup to simmer, turn down heat and cook for 10 minutes.
• Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden. Stir into the soup. Remove from heat and let stand, covered for five minutes before serving.

ITALIAN WHITE BEAN AND PANCETTA SOUP

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.