Chilled Tuscan Bean Soup Recipes

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

CHILLED TUSCAN BEAN SOUP

Steps:

• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
• Add onion and garlic and saute 2 to 3 minutes.
• Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
• Add water, 2 cups beef broth and beans and bring to a boil.
• Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
• Puree soup in batches in blender; chill several hours or up to 1 week.
• To serve, thin soup with additional broth, if desired.
• Toast bread;rub lightly with cut sides of garlic clove.
• Brush bread with most of remaining olive oil.
• Ladle soup into individual bowls.
• Top with a crouton and a sprinkling of Parmesan cheese.
• Place several drops of remaining olive oil into each bowl and serve.