Login
Create Account
Tuscan Bean Soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A hearty bean soup served with toasted bread.
-
Main Ingredient
beans
-
Category: Soups
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: cookingmama
-
Posted On: Oct 18, 2012
Number of Servings:
Ingredients:
- 2 cans - cannelini beans
- 2 - carrots roughly chopped
- 1 ribs - celery roughly chopped
- 1/2 - yellow onion roughly chopped
- 3/4 cups - extra-virgin olive oil
- 4 cloves - garlic 3 minced, 1 halved
- 2 cups - squash, such as butternut peeled, cut in 1/2-inch cubes
- 4 - large kale leaves stemmed, chopped
- 1 - medium potato peeled, cut in 1/2-inch cubes
- - salt and pepper to taste
- 1/2 teaspoons - crushed fennel seeds
- 8 - thick slices country-style bread
Directions:
Drain beans and add to 3-quart saucepan with half of the carrots, all the celery and onions, as well as 5 cups of water. Bring to a boil, reduce heat to low; simmer, covered, for 15-20 minutes. Set 3/4 cup of beans aside; use an immersion blender to puree the remaining mixture (or pour the mixture into a blender and puree, then return to saucepan); set pureed bean mixture aside.
Heat 2 tablespoons oil in a 5-quart pot over medium heat. Add minced garlic and cook, stirring often, until soft (about 3 minutes). Add reserved bean puree, along with remaining carrots, squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until vegetables are tender (about 20 minutes). Stir in crushed fennel seeds and reserved whole beans.
Meanwhile, toast bread and rub it with the cut end of the halved garlic clove. Drizzle each tasted piece with remaining tablespoon of oil. To serve, place 1-2 pieces of toasted bread in bottom of soup bowl and ladle soup over top.
Comments