Best Tuscan White Bean And Tomato Soup Recipes

Tuscan White Beans in Tomato Sauce image

Provided by Buckwheat Queen

Time 8h50m

Yield 6

Number Of Ingredients 7

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

Steps:

Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g

Tomato and White Bean Soup With Lots of Garlic image

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

Steps:

Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

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.