Tuscan Garbanzo Bean Soup Recipes

TUSCAN CHICKPEA SOUP

Steps:

• Soak dried garbanzo beans in water to cover overnight.
• Rinse and inspect the beans and set aside.
• In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
• Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
• Simmer in the crockpot for 2 to 4 hours.
• (I will start this on low in the morning, and turn up the heat when I come home for lunch).
• To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
• Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
• (this is the perfect time to throw together a salad).
• Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).

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.

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

TUSCAN GARBANZO BEAN SOUP

Steps:

• cook pasta according to directions.
• at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
• add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
• bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
• puree vegetable mixture in food processor and return to saucepan.
• add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
• top with cheese.