Tuscan Bean And Bacon Soup Recipes

TUSCAN BEAN AND BACON SOUP

Tuscan Bean and Bacon Soup image

A lovely rustic, flavourful soup. A meal in a bowl. Requires overnight soaking of the beans and a little effort, but for great reward. (To reduce cooking time to 30 mins a 425g can of haricot beans and a 225g can of red kidney beans can replace the soaked dried beans.)

Provided by auntchelle

Categories Lunch/Snacks

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

225 g dried haricot beans
100 g dried red kidney beans
3 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
50 g rindless unsmoked bacon, finely chopped
2 garlic cloves, finely chopped
1150 ml beef stock
2 large tomatoes
100 g cheese, grated

Steps:

Soak beans in cold water overnight.
Next day, bring beans to boil and rapidly boil for 3 minutes and then reduce heat and simmer for 10 minutes. Drain.
Heat olive oil in a large pan and saute onion, carrot and bacon until onion is soft and translucent.
Add garlic, beans and stock. Bring to the boil. Cover and simmer until beans are soft- about 1 hour.
Remove half the soup and blend, until smooth, using a food processor. Return to the pan.
Peel the tomatoes by cutting a cross in the bottom and covering with boiling water for 30 seconds. (The skin should slip off easily.) Cut tomatoes into quarters and de-seed. Chop the flesh and add to the soup.
Season with salt and freshly ground black pepper, to taste. Simmer for approximately 15 minutes.
To serve: sprinkle with the cheese.

Nutrition Facts : Calories 242.8, Fat 15.3, SaturatedFat 5, Cholesterol 16.3, Sodium 841.7, Carbohydrate 16.4, Fiber 3.7, Sugar 2.9, Protein 10.9

RUSTIC TUSCAN BEAN SOUP

Rustic Tuscan Bean Soup image

A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.

Provided by Jana Steinhagen

Categories Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1 (400 g) can cannellini beans (drained)
1 (400 g) can chopped tomatoes
2 celery ribs, chopped
1 onion, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 cabbage leaves, chopped
50 g kale, chopped
1 teaspoon thyme leaves
4 sage leaves, chopped
1 tablespoon olive oil
300 ml water
2 teaspoons vegetarian bouillon powder

Steps:

Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
Add the Beans towards the end and just heat them through in the soup.

Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8

BEAN AND BACON SOUP

Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Bangbang

Categories Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or 5 cups beef stock
celery salt
pepper

Steps:

Cook bacon in soup pot till browned but still limp.
Remove bacon from pan and reserve two tablespoons bacon fat.
Cook carrots,onions, and celery in bacon fat over medium heat till soft.
add beans and broth to soup pot with bacon and veggies.
Bring to boil and turn heat down to simmer for 1/1/2 hours.
Season with celery salt and pepper and serve with crusty bread and butter.

Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1

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