Tuscan Bean Soup
Bean Soup From Tuscany
Tuscan Bean Soup
Tuscan Bean Soup with Asiago Toasts
Tuscan Bean Soup au Gratin: La Ribollita
Tuscan Bean Soup with Leafy Green Vegetables


Tuscan Bean Soup

Dry Bean Advisory Board cookbook, Beans, Beans, Beans, California's
Finest Recipes, 2nd edition

1 cup chopped onion (1 medium)
1/2 cup chopped celery
3 cloves garlic, minced
1 tablespoons olive oil
1 tablespoon flour
1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
4 cans (14.5 oz each) reduced-sodium chicken broth
1 1/2 cups cooked* baby lima beans, or 1 can (15oz) green baby lima
beans, drained
1 1/2 cups cooked* or 1 can (15oz) garbanzo beans, drained
1 1/2 cups cooked* or 1 can (15oz) kidney beans, drained and rinsed
1/3 cup pearl barley
2 tablespoons tomato paste
1 large russet potato, unpeeled, cut into 1/2 inch pieces
1 cup sliced carrots (2 medium)
1 cup packed sliced spinach leaves

* 1/2 cup dry beans makes 1 1/2 cups cooked.

In a large saucepan cook onion, celery, and garlic in oil until soft,
M201 minutes. Stir in flour, herbs and pepper; cook until onions are
tender, 2 to 3 minutes longer.

Add chicken broth, beans, barley, and tomato paste to saucepan; heat
to boiling. Reduce heat and simmer, uncovered, 20-25 minutes, adding
potato, carrots, and spinach during last 10 minutes of cooking time.
Serve warm or at room temperature. Makes 9 cups. Serves 8.

Source: http://agric.ucdavis.edu/crops/beans/soup.htm





Bean Soup From Tuscany

La ribollita
Tuscany
Preparation - Needs time
Serves 4 - 6

Ribollita means 're-cooked' in Italy, and slow cooking is the secret
of this hearty winter vegetable soup designed for wood stoves or back
burners. There are many different recipes, but most Tuscan recipes
call for cavolo nero - black leaf kale - the closest substitute being
savoy (red) cabbage - and cannelini - tuscan white beans - the closest
substitute being Great Northern beans.

I have used green cabbage and Brussels sprouts with success. Most
recipes call for the leek, onion, carrot, celery and tomato. You can
use any other vegetables you might have at hand. You can also add more
vegetables and water on succeeding days, cook for about an hour, and
serve a new version.

Good quality olive oil is also important.


1 cup (dried) cannellini or Great Northern beans
1 head of cavolo nero (black-leaf kale) (or 1/4 head green cabbage, 6
or more Brussels sprouts, etc.) shredded (sliced very thinly)
1/4 head of Savoy cabbage - shredded
1 bunch of Swiss chard - shredded
1 leek - chopped fine
1 onion - chopped fine
1 large carrot - chopped fine
1 large celery stalk including leaves - chopped fine
2 peeled plum tomatoes, ripe or canned - diced
2 cloves garlic, chopped fine (optional)
1/2 dried hot chili pepper -pepperoncino- (optional)
2 potatoes (optional) - diced
2 zucchini (optional) - diced
2 - 3 T extra virgin olive oil (use more if you like)
1/2 tsp dried rosemary, or leaves from one fresh sprig, chopped fine
(optional)
1/2 tsp dried or fresh oregano (optional)
salt and pepper
Italian or French bread one or two days old (optional variation)
Water - enough to cover and add - remember that the taste of the water
can also affect the way your 'ribollito' will taste.

Soak the beans in plenty of water for 8 hours or over night. Drain and
rinse.
In A large casserole or cast iron or cast aluminum pot, with a cover
and a thick bottom (one variation calls for putting the soup in the
oven for 1/2 hour, so consider this when choosing your cooking vessel),
heat the olive on a bit more than medium heat - you want to sautee the
ingredients slowly until the onion is transparent or lightly golden
Not browned - add the chopped onion, carrot, celery, leek, optional
garlic and chili pepper, stirring often until the onion has turned
color (about ten minutes, depending on the heat)
Add the tomatoes, cabbage and the beans, more olive oil if you wish,
and stir well to mix the ingredients.
Add the optional rosemary/oregano, a pinch of salt and ground black
pepper to taste and mix again
Add enough water to cover the ingredients by about 1/4 inch.

Bring to a very slow simmer and cook, covered, for about 1 1/2 hours or
until the beans start to soften.
Add water as necessary to keep the ingredients just covered. (for a
'soupier' soup, keep the water level a bit higher).
Add the optional diced potatoes/zuccini (you can also do this on the
following day if there is soup left over, to give it a new taste) -
cook for another hour, until potatoes are cooked. Longer cooking
softens the ingredients and blends them more.

The soup can stand for a few hours in a cool kitchen and be re-heated
for the meal. The longer it lingers, the better it gets, and some
recipes call for refrigerating the soup, covered, over night and
serving it re-heated the next day.

VARIATION: Lightly toast the French or Italian bread and put a slice
at the bottom of each soup bowl before ladling in the soup.

VARIATION: A Tablespoon of good olive oil on top of each serving.

VARIATION: Prepare a 'soffrito' - sautee some onion, carrot, celery a
minced clove of garlic in olive oil in a separate pan and stir in to
the soup at about a half hour before serving. After adding the
'soffrito' some recipes call for thinly slicing a red onion on top of
the soup, then putting the cooking vessel, uncovered, in the oven at
350 degrees F. for about a half hour before serving.

VARIATION: Spoon out up to half the soup and puree it by running
through a 'mouli' or food mill, a food processor (a few bursts) or
forcing it through a coarse sieve with the back of a wooden spoon;
return the puree to the soup - makes for a much thicker version.

CHEESE is not served with this soup in Tuscany, but suit yourself.

Source: http://www.e-rcps.com/pasta/rcp/soup/tuscan_bean.shtml





Tuscan Bean Soup

Serves 8-10

1 pound dried marrow beans, or other plump white bean
2-3 tablespoons olive oil
2 cloves garlic, crushed
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 leeks, finely chopped
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon oregano, crushed
1 lb. ham and ham bones
Salt and pepper to taste

Soak beans in water overnight. Drain the beans.
Heat olive oil in large pot, sauti vegetables and herbs over medium
low heat until they begin to brown.
Add beans and ham to the pot with vegetables. Cover with water and
simmer gently until beans are very tender, about two hours, adding
more water if needed. Remove from heat and allow to cool enough to
handle.
Remove ham and bones from the pot and discard bones. Cut the ham
into very small pieces and set aside.
Puree in blender, about half of the beans and vegetables. Return
puree to the pot. Return ham pieces to the pot and stir well. Adjust
seasonings.

Presentation:
Garnish with toasted garlic bread croutons and grated parmesan cheese.

Chef says:
It can sometimes be difficult to obtain specialty beans like the
marrow beans asked for in this recipe. Great Northerns or other large
white beans actually would be a fine substitute.

Source: http://www.hornplanet.com/food/beansoup.html





Tuscan Bean Soup with Asiago Toasts
An easy recipe to make, very yummy. By Cynthia Nicholson.

Servings: 6

1 tablespoon olive oil
1 pound smoked turkey or chicken sausage, cut into 1/4-inch-thick
slices
1 1/4 cups chopped fennel
1 1/4 cups chopped onion
1 clove garlic, finely chopped
two 14 1/2-ounce cans reduced-sodium chicken broth
one 14 1/2-ounce can diced tomatoes
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
one 19-ounce can cannellini beans, liquid reserved
1/2 cup shredded Asiago cheese
12 slices (1/2-inch-thick) baguette, cut diagonally

In a 6-quart saucepan, heat the oil and saute the sausage over
medium heat. Cook sausage until heated through, about 5 to 7 minutes.
Remove sausage and drain drippings, reserving 1 tablespoon drippings
in pan.
Add the fennel and onion to pan; saute until softened, about 10
minutes.
Add garlic and cook 1 minute. Stir in chicken broth, tomatoes,
pepper, and sage. Cook 10 minutes.
Add cannellini beans with reserved liquid and reserved sausage.
Bring mixture to a boil over medium-high heat and cook 1 minute.
Reduce heat to low and simmer 10 minutes more.
Heat broiler. Mound 2 teaspoons Asiago cheese on each bread slice
and place on baking sheet. Broil until cheese and bread are lightly
toasted, about 1 to 2 minutes.
Divide soup among 6 soup bowls; serve with toasts.

Source: http://www.zuppa-toscana.com/recipes...bean-soup.html






Tuscan Bean Soup au Gratin: La Ribollita
Recipe courtesy Emeril Lagasse

Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Yield: 8 servings

2 tablespoons olive oil, plus 3/4 cup olive oil
2 tablespoons chopped garlic
2 cups minced onions
1 carrot, finely chopped
1 celery stalk, finely chopped
1 cup finely chopped leeks, white part only
1 hot chile pepper, stemmed and minced
2 medium ham hocks, about 3 to 4 ounces each
1 pound white beans, soaked overnight and drained
2 tablespoons finely chopped rosemary
3 sprigs fresh thyme
2 bay leaves
10 cups chicken stock
2 garlic cloves, crushed
1 teaspoon chopped thyme
8 slices Italian bread, toasted
1 cup grated Parmesan
1 small onion, thinly sliced
Garnish: Chopped fresh parsley

Preheat the oven to 375 degrees F.
In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is
hot, add the garlic, onions, carrots, celery, leeks, and pepper. Saute
for 2 minutes. Season with salt and pepper. Add the ham hocks and
saute for 1 minute. Add the beans, rosemary, thyme sprigs, and bay
leaves. Stir in the chicken stock and bring up to a boil. Reduce to a
simmer and cook for about 2 hours or until the beans are tender.
Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand
held-blender, puree half of the bean mixture. Pick the meat from the
ham hock and return the meat to the bean mixture. Season the beans
with salt and pepper.

In a saute pan, heat the remaining olive oil. Add the crushed garlic
cloves and chopped thyme and simmer for 1 minute to infuse the oil.
Remove the pan from the heat and discard the garlic cloves. Stir half
of the olive oil mixture into the bean mixture.
Line a fireproof tureen with the toasted bread slices. Sprinkle the
bread with half of the cheese. Ladle the bean mixture over the toasted
bread. Cover the bean mixture with the onion slices, the remaining
infused olive oil and cheese. Place the tureen in the oven and cook
for 30 minutes. Remove from the oven and serve. Garnish with chopped
parsley.

Source:
http://www.foodnetwork.com/food/reci...6_5366,00.html




Tuscan Bean Soup with Leafy Green Vegetables

Recipe By: Lean Bean Cuisine by Jay Solomon
Serving Size: 6

1 cup dried cannellini , cranberry or navy beans -- soaked and drained
10 cups water
1 tablespoon olive oil
2 cups chopped leeks -- well rinsed
1 cup diced celery
8 mushrooms -- sliced
4 cloves garlic -- minced
2 carrots -- peeled and diced
1 cup chopped white or red potatoes
3 cups shredded kale, Swiss chard, and spinach -- mixed
3 tablespoons tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons dried sage
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons dry red wine

Place the beans and water in a large saucepan and cook for 1 hour,
until the beans are tender.
Drain, reserving 6 cups of the cooking liquid, and set aside.
Heat the oil in another large saucepan and add the leeks, celery,
mushrooms, and garlic. Saute for about 7 minutes.
Add the beans, reserved cooking liquid, and remaining ingredients and
simmer for 20 minutes, stirring occasionally.
Ladle the soup into bowls and season with salt at the table.
Serve hot with Italian bread.

Source: http://www.ivu.org/recipes/italian/tuscan-bean.html


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