Healthy Zone ~Tuscan White Bean Soup~
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Hello my beautiful anti aging friends...a tasty healthy zone soup for your today...Thanks for watching!
What you will need:
8 cups of veggie broth ( 2 32 ounce containers)
2 cups of water
2 large carrots ( diced)
2 stalks of celery ( diced)
1 large onion ( diced)
7-8 cloves of garlic ( minced)
1 1/2 teaspoons of chopped fresh rosemary
1 1/2 teaspoons of chopped thyme
1 teaspoon of chopped fennel seed
1/4-1/2 teaspoon of red pepper flakes
1 package of Melissa's Dried Wild Porcini Mushrooms ( ground to a powder in a coffee grinder)
2 cans of cannelli beans ( white kidney beans) drain but don't rinse
1 can of diced tomatoes ( seasoned with olive oil and garlic or roasted tomatoes)
1 half of a large tub of fresh spinach or kale...or any green you like
salt and pepper
2 Tablespoons of Olive oil
In a large soup pot add olive oil, carrots, celery, onion and garlic...salt and pepper... Sauté about 5 minutes until translucent. Add spices, mushroom powder, cover with one container of broth...Bring to boil, once it boils turn down flame and allow to simmer for 30 minutes...broth will reduce a little...Add beans and tomatoes and remaining broth...simmer for 20-25 minutes more...Add 2 cups of water... Add spinach and allow to cook for about 5 more minutes..Serve with a crusty roll and parmesan cheese...enjoy!!
Make it your own..!!
BISOUS,
Love you all.....Tammy
Tuscan Soup Recipe (Zuppa Toscana)
Today I would like to share with you my Tuscan soup recipe.
Written recipe:
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Tuscan White Bean Soup (VEGAN & ONE POT!)
This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Full Recipe:
Tuscan Bean Soup with Fortuna Capicola
This classic soup gets added flavor and a nice hint of spiciness from Fortuna’s hot capicola.
Tuscan Bean Soup with Fortuna Capicola
8 Servings
Two 15 ounce cans cannellini beans, drained and well rinsed
3 tablespoons extra virgin olive oil
¼ pound Fortuna’s spicy capicola in a chunk, diced
1 medium onion, peeled and chopped
2 medium carrots, scraped and diced
2 ribs celery with leaves, diced
1 clove garlic, minced
4 tablespoons tomato paste
2 tablespoons minced fresh sage
2 tablespoons minced fresh parsley
4 cups beef broth
1 cup water
Salt to taste
Grinding black pepper
Grated Parmigiano Reggiano cheese
Heat the oil In a soup pot until fragrant; add capicola and cook until it renders its fat and is slightly brown.
Add the onion, carrot, celery and garlic and cook until vegetables soften. Stir in tomato paste and coat vegetables well. Add all but 1 cup of reserved beans and mix gently to coat beans with the vegetable mixture.
Stir in sage, parsley, broth and water. Bring to a gentle boil, reduce heat to simmer, cover and cook for 5 minutes.
Puree the remaining 1 cup of beans until smooth. Stir into the soup and cook about 5 minutes. Add salt and pepper to taste. Serve hot in bowls and sprinkle cheese over the top.
fortunasausage.com
???? How To Make Fagioli Bianchi di Toscana (Tuscan White Bean Soup)
I tried a similar Fagioli Bianchi di Toscana soup in Tuscany and fell in love with its taste and simplicity. It has a rustic feel to it. Try using other canned beans or greens like spinach or rapini to change it up.
Makes 4 servings.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 carrot, chopped
1 celery stalk, chopped
1 tsp (5 mL) dried sage, crumbled
6 cups (1.5 L) vegetable or chicken stock
2 cans (19 oz/540 mL each) white kidney or Romano beans, drained and rinsed
4 cups (1 L) lightly packed shredded kale
Pinch each salt and pepper
Method:
In large saucepan, heat oil over medium heat.
Add onion, garlic, carrot, celery, and sage and cook for 5 minutes or until softened.
Add stock, beans, kale, salt and pepper and cook, stirring occasionally for about 20 minutes or until kale is tender.
By: Emily Richards (@ERiscooking)
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Anne Burrell's Tuscan Cannellini Beans | Secrets of a Restaurant Chef | Food Network
Anne cooks Tuscan white beans with celery, carrots, onions and some slab bacon!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cannellini Beans
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 13 hr 15 min
Prep: 5 min
Inactive: 12 hr
Cook: 1 hr 10 min
Ingredients
1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt
Directions
Soak the beans overnight in a large bowl filled with water.
*Soooooooooooo...if you didn't think yesterday to soak your beans you can do the quick soak method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
Cook’s Note
Due to the soaking this is definitely a plan ahead recipe.
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Anne Burrell's Cannellini Beans | Secrets of a Restaurant Chef | Food Network