15 Bean Soup Italian Style with Sausage & Fresh Herbs
There are many variations of 15 bean soup. Today, Eric from Simply Elegant Home Cooking will be demonstrating an Italian variation of the classic soup recipe. The key to making a delicious homemade soup is to use the stovetop and not the Instapot! This allows you to bring out the best flavors in your ingredients. While we're on the subject of the ingredients, you want to be sure to use authentic Italian ingredients. Eric will show you some tips to make sure you're sourcing the highest quality you can buy!
DO NOT USE STORE BOUGHT STOCK! Just don't do it. In the link below, Eric demonstrates how to make a delicious homemade chicken stock completely from scratch.
Ingredients:
-1 20 oz. package Hurst's HamBeens Brand 15 Been Soup
-8 cups HOMEMADE chicken stock
-1 yellow onion
-1 stalk celery
-1 large carrot
-1 lb. Italian Sausage (sweet or spicy)
-1 28 oz. can San Marzano tomatoes
-2 Tb. Italian extra virgin olive oil
-1 cup Italian dry white wine (such as pinot grigio)
-8 sprigs fresh thyme
-1 bunch fresh Italian parsley
-1/2 Ts. dried oregano
-1/2 Ts. crushed red pepper flakes
-1/2 lemon
-3 cloves garlic
-salt and pepper to taste
Directions:
-Rinse the beans in cold water. Drain them and then cover with fresh water in a large bowl. Be sure to leave several inches of water above the beans. Allow them to soak overnight at room temperature.
-Preheat a large pot on medium heat. Once hot, add the Italian extra virgin olive oil and the Italian sausage. Cook until the pink is almost gone and some dark colors develop on the sausage. Use a spatula during this process to break up the sausage and stir every minute or so.
-Once sausage is mostly cooked through, add in the diced celery, carrot, and onion. Add a small amount of salt and pepper. Cook for about 5 minutes, stirring occasionally.
-While veggies cook, remove the thyme leaves from the stem and mince with a sharp knife. Also use a garlic press to crush 3 cloves of garlic.
-Once veggies have softened, add in the fresh thyme and garlic. Also add in the crushed red pepper flakes and oregano. Stir frequently at this point to prevent the garlic from burning. Cook for 1 minute.
-Add in half the chicken stock, then the rinsed and drained beans, then the 2nd half of the stock. Stir to incorporate ingredients and to ensure nothing is stuck to the bottom of the pot. Turn up the heat to medium high heat until a simmer is reached.
-Once a simmer is reached, taste for seasoning and add more salt and pepper is necessary. Allow the soup to simmer, uncovered, for an hour and a half.
-After an hour and a half, crush the San Marzano tomatoes with your hands and add them to the bean soup. Add in the Italian white wine too. Stir the pot to incorporate the ingredients. Allow the soup to cook for another 30 minutes, uncovered.
-After cooking the wine for 30 minutes, the alcohol should be cooked off and the soup should be ready, but test a bit to make sure the beans are cooked properly. Turn off the heat and add in the juice from the half lemon, as well as the chopped Italian parsley.
-Serve and enjoy!
TUSCAN WHITE BEAN SOUP RECIPE | healthy winter dinner recipe
Are you looking for the best Tuscan white bean soup recipe to enjoy right now AND meal prep another healthy winter dinner recipe too? This combination of protein-packed white beans, dark green spinach and rich roasted butternut squash is a warm and filling meal in a single bowl. And there's one bonus ingredient I guarantee will be new to your collection of tasty kitchen hacks - cashew cream!
INGREDIENTS
1 tbsp extra virgin olive oil
2 celery stalks, diced
2 sliced leeks and/or 1 large onion diced
1-2 tsp fresh minced or roasted garlic
½ tsp oregano, ½ tsp rosemary, ½ tsp rosemary
1 can (15oz) cooked cannellini beans, drained not rinsed
1 small roasted butternut squash (4 cups cooked)
1 Tbsp extra virgin olive oil
1 small lemon juiced
4 cups vegetable stock
sea salt and pepper to taste
½ cup cashew cream
4 cups baby spinach
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
#mediterraneanrecipes #souprecipes #mediterraneandietrecipes
The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Dilly Bean Stew | Home Movies with Alison Roman
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Welcome to the first Home Movie of twenty twenty stew! If you’ve made this beautifully beige dilly bean stew, you love it, and if you haven’t, you should make it this week. There’s cabbage, canned beans, frizzled onion and of course, our favorite: so much dill (please don’t skip the dill).
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Style icons for 2022
0:28 Home Movies with Alison Roman
0:38 Intro to Dilly Bean Stew
3:15 A special message from Ritual (ritual.com/alison20)
4:15 Frizzling your onions
7:37 Knowing which beans to get
9:18 Cooking the beans with your onions
11:14 Adding broth to the onions and beans
12:07 Preparing the cabbage
14:53 Simmering the stew and adding the cabbage
17:31 Finishing the stew with dill and vinegar
#DillyBeanStew #WhiteBeanStew #Stew
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Director of Photography: Dennis Thomas
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Sound: Yves Albaret
How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup).
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