Best Tuscan Tomato White Bean 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-White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15-ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

Steps:

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.