If you want to turn the soup into a more filling meal, try pairing it with one of these salads: Chopped Autumn Salad or Brussels Sprouts Caesar Salad. This Tuscan bean soup is delicious topped with freshly grated Parmesan cheese and something crunchy like Cheese Popovers, Parmesan Cheese Crisps, Sourdough Croutons, or Easy Salad Pizza. Taste the soup and add more salt if needed. Stir in kale and cook until wilted, about 2 minutes. Simmer for 20-25 minutes or until the vegetables are tender and broth slightly reduced. Cook until fragrant.Īdd blended beans, drained beans, potatoes, and the remaining chicken broth. Stir and cook until softened, about 6-7 minutes. Add onions, carrots, and celery to the bacon. Drain and rinse the other two cans of beans and set them aside.Ĭook bacon in a dutch-oven over medium heat until bacon renders fat and crisps up. Ingredients for Tuscan White Bean SoupĬombine one can of drained and rinsed beans in a blender or food-processor with 1 cup of chicken broth. Plus they take on the flavors of the foods they’re cooked with, making them very flavorful. They are smaller than Cannellini beans but very similar in taste. Not to mention they have an earthy flavor and tender flesh.Īnother great option is Great Northern beans. They retain their shape and texture well when cooked. It defrosts well too.Ĭannellini beans are the best type of beans for this soup. Make some soup now and freeze some to enjoy later. The trick is to blend up some of the beans with little broth before adding to the soup. It’s thick with the right amount of broth. This tuscan bean soup has the best texture.Made with simple, easy to find vegetables, and pantry ingredients.It’s the perfect soup recipe to add to your weekly lunch or dinner rotation. Tuscan White Bean Kale SoupĬozy soup season is upon us and this Tuscan bean soup with kale is as cozy as it gets! Loaded with good for you veggies, flavorful broth, and protein-packed cannellini beans. It may not be for you.Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. If for any reason you are on a potassium RESTRICTED diet, this soup is LOADED with potassium. I gave some of the soup to 2 friends along with the recipe site. Fresh grated parmesan cheese brings this all together nicely. I Skipped the salt listed…not needed b/c sausage was salty enough. I add 1/2 t rounded dried thyme LEAVES ( not ground thyme) along with just 1/4t. or more broth, and more seasoning as needed. Plus used 12oz Italian Sweet Turkey Sausage links ( Shady Brook Farms) some cut up in coin sizes and some crumbled. I added 1 medium red bell pepper diced up. I made a few tweaks based on what I had to use up. So glad I didn’t stick to my usual fresh baby kale and spinach !! Although those could work in this recipe, the hearty kale is perfect for this.Just be sure to remove ALL stems and very hard leave close to the stem. When I first arrived at The Post in 2019, my colleagues would extol the. !! Although I have NEVER been a fan of Kale in the past, ( sticking only to a LITTLE fresh baby kale added into salads) I decided to give this type a try for this recipe. Feed your soul with a warming bowl of bacon, kale and bean soup. Here are Food & Wine’s suggestions of wine to go with white bean soup. This soup is hearty enough so it doesn’t need bread or crackers, but if you want to have some, I say enjoy! Of course, if you are going Italian you will want to have some wine! I recommend a red wine for this soup. I like our Authentic Greek Salad or our Apple, Walnut and Gorgonzola Salad with Dijon Vinaigrette. I picture this soup being eaten in front of a roaring winter fire. Yogurt or sour cream also make a great topping! Bring to a boil, cover and simmer for 20 minutes. Then add the beans and the rest of the ingredients (except the parmesan cheese). Cook for about 1 or 2 minutes until the kale begins to wilt. Sauté for a few minutes and then add the kale. Simply begin by sautéing the sausage in extra virgin olive oil until it is browned on all sides, then add all the vegetables except the kale. Tuscan white bean and sausage soup is super easy to make. This is a great recipe for someone who is being introduced to the Mediterranean Diet as it still has a meaty taste to it, but is also packed with lots of healthy vegetables, beans and herbs. Although, I don’t eat sausage often, I still try to get uncured sausage from grass fed animals. Most beans soups are full of nutrition and this one is no exception: fiber from the beans and kale vitamins A, K and C from the Kale protein from the beans and sausage and healthy fat from the extra virgin olive oil. It is the perfect hearty soup for a wintry day. This Tuscan White Bean and sausage soup will make you feel like you are eating in a small restaurant in Italy.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |