Best Tuscan White Bean Soup With Leeks Roasted Garlic Recipes

Tuscan White Bean and Garlic Soup image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Steps:

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

TUSCAN WHITE BEAN SOUP WITH LEEKS & ROASTED GARLIC image

Categories Bean Winter

Yield 6

Number Of Ingredients 14

2 cups dried navy beans. If you are using canned white beans, you need about 5 cups, or two cans.
2 tbsp butter
2 leeks, cut in half, and washed thoroughly
3 stalks celery, diced
4 medium carrots, diced
2 heads of garlic, roasted
2 tsp dried rosemary
1/2 cup dry white wine
salt and pepper to taste
6-7 cups chicken stock or veggie stock
Garnishes:
fresh croutons
shaved Parmesan cheese
extra virgin olive oil

Steps:

Rinse the dried beans thoroughly then place in a large bowl, cover with ample fresh water and soak overnight. Drain and rinse again and set aside. In a large pot, melt butter, stir in leeks, celery, carrots and sauté until soft, about 5 minutes or so. Stir in the rosemary, squeeze in the roasted garlic, the white wine, soaked beans, stock and salt and pepper. Cover with a lid, bring to a boil, stir, reduce heat to medium and simmer away, covered, stirring occasionally, for about an hour. Beans should be falling apart. If it seems to thick, add more stock or water. Use an immersion blender to purée some or most of it - your choice. Adjust seasonings, ladle into bowls and garnish with croutons, Parmesan and a good drizzle of olive oil. Makes about 6 servings.

Giada's Tuscan White Bean and Garlic Soup image

Provided by KPD123

Categories Beans

Time 13m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon olive oil
2 shallots or 1/4 cup red onion, chopped
1 fresh sage leaf
2 (15 ounce) cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth (I use 4 cups water and add 1-2 chicken boullion cubes to taste)
4 garlic cloves, smashed
1/2 cup heavy cream
1/2 teaspoon fresh ground black pepper
salt, to taste

Steps:

In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
Add cream, black pepper, and salt to taste. Keep warm over very low heat!