Best Tuscan Bean And Tomato Soup Recipes

Tuscan White Bean and Tomato Soup image

Provided by Leslie in Texas

Categories Vegetable

Time 2h30m

Yield 4 quarts

Number Of Ingredients 15

1 lb great northern bean
4 cups chicken stock, preferably homemade
2 bay leaves
1/3 cup olive oil
3/4 lb onion, thinly sliced
4 medium celery ribs, thinly sliced
3 medium carrots, thinly sliced
1/3 lb pancetta, cut into 1/4-inch dice
10 ounces smoked ham, coarsely diced
2 teaspoons sugar
4 garlic cloves, minced
5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large)
1/4 cup fresh lemon juice
salt & freshly ground black pepper
minced fresh parsley (garnish)

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.

Nutrition Facts : Calories 698.8, Fat 31, SaturatedFat 6.5, Cholesterol 56, Sodium 1666.6, Carbohydrate 73.5, Fiber 17.8, Sugar 27.7, Protein 38.4

Tuscan Tomato Chickpea Soup (So Easy!) | Vanilla And Bean image

Provided by @MakeItYours

Number Of Ingredients 12

2 Tbs Extra Virgin Olive Oil
2 C (230g) Yellow Onion (medium dice - about one large onion)
8 Plump Garlic Cloves (smashed - see note if sharing the soup chunky)
5 1/4 C (930g) Cooked Chickpeas (about 3 cans, drained and rinsed)
1 (411g) Can of Fire Roasted Diced Tomatoes
3/4 tsp Fine Sea Salt
1/4 tsp Ground Black Pepper
1 1/2 - 2 tsp Fresh Rosemary Leaves (or 1/4 tsp dried - see note if sharing the soup chunky)
4 C (910g) Water
1 1/2 Tbs Balsamic Vinegar
1/2 Lemon
Grated Parmesan Cheese (for serving)

Steps:

*See notes for a chunky version* In a 4 Quart Dutch oven or soup pot, add the olive oil and heat until shimmering. Turn the heat to medium to medium low and stir in the onions. Saute for about 7-9 minutes or until slightly softened. Stir in the garlic and cook an additional 4-5 minutes, adjusting the heat down as needed so the onions and garlic do not burn.
To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally for about 25 minutes.
Remove from heat. Use an immersion blender to puree the soup until creamy. Alternatively, transfer 2-3 cups at a time to a blender and blend until creamy. Transfer the puree to a large bowl and repeat as needed until all the soup is pureed. Transfer pureed soup back to the soup pot and heat on medium low until warmed through if needed.
Stir in the balsamic vinegar and squeeze in the juice from 1/2 a lemon. Stir and taste to adjust salt. If a thinner soup is desired, add 1/2 C water at a time.
Ladle into soup bowls, add a sprinkle of parmesan and garnish with fresh rosemary if desired. Serve with crusty bread.
To Freeze: allow the soup to cool completely. Store in lidded containers (I like Mason jars) for up to a month. Thaw in the fridge overnight. Gently rewarm on stovetop.

TUSCAN BEAN AND TOMATO SOUP image

Categories Soup/Stew

Yield 6

Number Of Ingredients 10

2 tbsp rosemary-infused or extra virgin olive oil
1/2 cup sliced shallots or chopped sweet onion
3 cloves garlic, minced
1 pkg turkey hot or sweet lean italian turkey saugage(ie jennie-o turkey store)
2 cans (16oz) great northern beans, rinsed and drained
1 can (14 1/2oz) pasta style seasoned tomatoes or diced tomatoes, undrained
1 can (13 3/4oz) reduced sodium chicken broth
3/4 tsp dried rosemary, crushed
1/4 tsp freshly ground pepper
1/2 cup garlic or herb croutons

Steps:

Heat 1 tbsp oil in large saucepan over medium heat. Add shallots and garlic cook 5minutes, stirring occastionally. Meanwhile, cut sausage into 1/2 inch slices; remove and discard casings. Add sausage to saucepan; cook 5minutes, stirring occasionally. Add beans, tomatoes, broth, rosemary and pepper; bring to boil over high heat. Reduce heat; simmer uncovered 15min. or until sausage is no longer pink in center. Stir in remaining 1 tbsp oil. Ladle into shallow bowls; top with croutons.