Best Hearty Tuscan Soup Recipes

HEARTY TUSCAN BEAN SOUP

Hearty Tuscan Bean Soup image

As part of my pursuit of a healthier lifestyle, I am always looking for new ways to use beans. This recipe looks like it would hit the mark rather well but still taste lush. It was originally printed in the January 2008 copy of the BBC Good Food Magazine. The recipe says it can be frozen.

Provided by Sarah_Jayne

Categories Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, plus extra
olive oil, to serve
1 stick celery, chopped
1 onion, chopped
1 large carrot, chopped
1 1/4 pints vegetable stock
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can borlotti beans, drained
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
5 ounces cooked ham, shredded
8 slices bacon, cooked crispy

Steps:

Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored.
Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes.
Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup.
Stir in the ham and bring to a simmer.
Serve garnished with a few crisp slices of bacon and a swirl of olive oil.

Nutrition Facts : Calories 677.9, Fat 34.4, SaturatedFat 10.3, Cholesterol 64.1, Sodium 680.6, Carbohydrate 58, Fiber 18.5, Sugar 2.6, Protein 35.6

HEARTY TUSCAN SOUP

Hearty Tuscan Soup image

The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive or vegetable oil
1 large clove garlic, finely chopped
2 medium stalks celery, sliced (1 cup)
1/4 cup chopped leeks (white portion only)
1 teaspoon dried basil leaves, crushed
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
2 medium carrots, sliced (1 cup)
1/2 cup fresh or frozen (thawed) sliced okra
1 1/2 cups chopped cooked chicken breast
1 can (19 ounces) cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained

Steps:

Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g

HEARTY TUSCAN TURKEY SOUP

HEARTY TUSCAN TURKEY SOUP image

Categories Soup/Stew turkey Quick & Easy Healthy Simmer

Number Of Ingredients 15

Ingredients

1 1/2 lb. Ground turkey
1 TBL. olive oil
1 onion, chopped (1 cup)
3 large carrots, sliced
3 ribs celery, sliced
3 leeks, rinsed well, cut down the middle, and sliced
1 TBL. rosemary, chopped fine
1 tsp. coarse salt (Kosher)
¼ cup flour
1 tsp. dried thyme
½ cup white wine
2 large cans (49 oz.) reduced-salt chicken broth
1 can (14 ¼ oz.) cannelloni beans or white kidney beans, rinsed well and drained
1 TBL. butter
Juice of ½ lemon

Steps:

In large saucepan over medium-high heat, brown turkey. Drain on plate with paper towel and set aside. In same pan, add oil, onion, carrots, celery, leeks, rosemary, thyme, and salt. Cook, stirring occasionally, until onion is tender, about 5-10 minutes. Add half a can of chicken broth and bring to boil. Meanwhile, pour some broth into gravy-maker, add flour, and shake until combined. Add to boiling vegetable mixture and stir. Add wine and stir. Add remaining broth; bring to a boil, then reduce heat to a simmer. Cover and simmer 15 minutes. Season broth to taste with salt and pepper and add browned turkey and beans. Cook 5 more minutes, until everything is hot. Just before serving, add butter and lemon juice to soup, stirring until butter is melted. Great when accompanied with good, quality bread.