Bean Soup Tuscan Style
BEAN SOUP TUSCAN-STYLE
2 T. extra virgin olive oil
1 c. onion, chopped
1/3 c. carrots, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 medium tomato, chopped
1 quart of chicken broth
2 cups water
2 (15 oz.) cans white beans (Great Northern, navy, or cannellini)
2 dry bay leaves
1 tsp dried oregano
4 cups finely chopped kale
½ tsp black pepper
Freshly grated Parmesan cheese (to garnish individual bowls when serving)
In a medium soup pot, simmer ham bone in the chicken broth and water for 30-minutes or until meat is falling off bone. Remove bone and pick off meat, adding that back to the liquid in pot.
While the ham bone is simmering, heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, celery and tomato and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and cook, stirring constantly about 1 minute. Set aside until broth is ready.
Add the onion, carrot and celery mixture to the soup pot. Then add beans and their liquid, oregano, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 20 minutes.
Discard the bay leaves. Season to taste with salt and pepper. Ladle into bowls, sprinkle with a grating of Parmesan cheese, and serve with crusty bread.
Beans & Greens Soup
This is a great soup for the crock pot! Just dump and go!
1 can collard/mustard greens
1 can black eye peas
1 can navy beans
1/2 lb sliced smoked sausage
1/2 lb ham cubes
smoked pork neck
1 qt chicken stock
2 tsp sugar
water to fill
Magic Swamp Dust seasoning to taste
hot sauce to taste
Add all ingredients to a crock pot, adding water to desired fill level. Season with cajun seasoning and hot sauce to taste. Let cook on low for 4-6 hours to get piping hot and let flavors meld.
theoutdoorkitchenshow.com
How to Make a Hearty Tuscan Ribollita | Recipe
This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cool night. It's a flavorful and delicious take on the Tuscan peasant stew that comes together in one pot with a thick warming broth, cannellini beans, a plethora of veggies including tomatoes, kale, carrots, and celery, then topped with Parmigiano-Reggiano. Yum! GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 4
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
1/8 teaspoon red pepper flakes (up to 1/4 teaspoon, depending on how spicy you like it)
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
1 bunch Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped
1 (14 1/2-ounce) can diced tomatoes
4 cups low-sodium vegetable stock, chicken stock, or water
4 sprigs thyme
1 Parmesan rind
1 bay leaf
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
2 cups cubed day-old or stale bread
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Ribollita is a soup made with bread, black kale (cavolo nero) and savoy cabbage (verza in Italian) and beans. Carla shows us the traditional way to make this popular dish from Tuscany.
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