Vegan: Tuscan Bean Soup

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    Cinnamon Grammy
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    <h1>Tuscan Bean Soup (Vegan or w pancetta)</h1>
    Total:         1 hr 45 min   Prep:  25 min    Cook: 1 hr 20 min

    Yield:         3 1/2 quarts, 8 servings       Level:  Easy
    <h3>Ingredients</h3>

    • 1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
    • 1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
    • 3 tablespoons olive oil, plus more for drizzling on bread
    • 2 cups diced yellow onions
    • 1 cup diced celery
    • 1 cup diced carrots
    • 4 cloves garlic, sliced
    • Salt and freshly ground black pepper
    • 1 (14-ounce) can diced tomatoes
    • 1 (14-ounce) can chick peas, drained and rinsed
    • 2 quarts vegetable stock, plus extra water if needed (or chicken stock if not doing Vegan)
    • 2 sprigs rosemary   (2 tsp dried)
    • 3 sprigs thyme        (1 Tablespoon)
    • 1 sprig oregano      (2 tsp dried)
    • 1 bay leaf
    • 1 teaspoon red chili flakes
    • 2 heads Lacinata kale, stems removed and cut into bite size pieces
    • 1 loaf Italian peasant bread, cut into thick slices
    • (Parmigiano-Reggiano, grated, for serving)

    <h3>Directions</h3>
    Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.

    In a large soup pot, heat the olive oil over medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.

    Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

    Recipe from Emeril Lagasse

    SUGGESTIONS:

    Under use the dried herbs at the beginning, the dried quantities are approximate.  Season to your tastebuds.

    I made this recipe because I was trying to use up my frozen kale and grated zucchini.  I added both to the broth. I could not find my frozen pancetta so I added bacon, but I don’t think the soup needs it.

    I don’t care for kidney beans, so I used a combination of cannellini, navy, and chickpeas.

    I also canned this.  After eating dinner there were still six quarts left.

    OPTION:  1/2 pound diced pancetta or bacon.  Add the pancetta/bacon, rendering the fat and cooking until slightly crispy about 3 minutes.

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