Tuscan Bean And Celery 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.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

TUSCAN BEAN AND CELERY SOUP

Steps:

• Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
• Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.

QUICK & EASY TUSCAN BEAN SOUP

Steps:

• In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
• Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.

TUSCAN WHITE BEAN SOUP

Steps:

• In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• Add chicken broth, pepper and water; increase heat to high and bring to a boil.
• Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• Stir in escarole until heated through.