Best Tuscan Chard And Cannellini Bean Soup Recipes

TUSCAN BEAN AND SWISS CHARD SOUP

Tuscan Bean and Swiss Chard Soup image

Categories Soup/Stew Bean Leafy Green Pork Low/No Sugar Bacon Fall Winter Chard Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13

Ingredients

1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed
1/4 lb sliced pancetta, chopped
2 tablespoons olive oil
1 large onion, chopped
1 fennel bulb (sometimes called anise), stalks discarded and bulb chopped
4 garlic cloves, finely chopped
4 cups ">chicken stock or low-sodium chicken broth (32 fl oz)
4 cups water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt

Steps:

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.

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

Ingredients

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