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Tuscan Vegetable Soup with White Beans and Parmesan

Tuscan Vegetable Soup with White Beans and Parmesan


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12 first-course or 6 main-course Servings

Ingredients

  • 1 1-pound package dried cannellini (white kidney beans)
  • 1 large onion, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 1/4 head of green cabbage, cut into 1/2-inch pieces
  • 2 cups chopped fresh tomato
  • 4 celery stalks, cut into 1/2-inch pieces
  • 3 carrots, cut into 1/2-inch pieces
  • 10 cups (or more) vegetable stock or canned vegetable broth
  • 2 medium potatoes, cut into 1/2-inch pieces
  • 1/2 cup chopped fresh basil
  • 1/2 head of red cabbage, cut into 1/2-inch pieces
  • 4 zucchini, cut into 1/2-inch pieces
  • 6 3/4-inch-thick slices 7-grain bread, toasted
  • 1 cup grated Parmesan cheese (about 3 ounces)

Recipe Preparation

  • Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.

  • Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.

Recipe by Ristorante Mamma Gina Florence ItalyReviews Section

Tuscan white bean and vegetable soup

INGREDIENTS
3 Tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 teaspoons tomato paste, diluted with a little bit of warm water
1 14-ounce can of cannelini beans
1 14-ounce can of Northern white beans
2 quarts vegetable stock
1 zucchini, chopped
2 leeks, ends and touch leaves removed, cut down the middle and slices into 1/4 inch slices
1/2 head savory cabbage, shredded
3 sprigs of rosemary, finely minced
3 springs thyme, minced
1 spring oregano, minced
1 Tablespoon parsley, chopped
1 teaspoon red chili flakes
1 head of Lacinata kale, stems removed and cut into bite sized pieces
salt and pepper
1 loaf of rustic bread
Parmigiano-Reggiano for serving

DIRECTIONS
In a large soup pot, heat the olive oil over medium heat. Once hot, but not smoking, add onion, garlic, celery, carrot and cook for about 4 minutes. Season with a pinch of salt and freshly ground black pepper. Add the tomato paste, stir briefly and then add the beans, the stock, and the zucchini, leeks, and cabbage. Add the herbs and chili flakes to the pot and cook for about 20 minutes. Then add the kale and cook for another 10-15 minutes.

Serve the soup in big bowls with freshly grated Parmesan on top and the bread on the side. You could also slice the bread, brush with olive oil, sprinkle with salt and pepper, and toast it in the oven for a few minutes.
—–


  • crusty (or stale) chunks of bread
  • kale
  • Cannellini Beans (white beans)
  • cabbage
  • garden vegetables such as: carrots, onion, celery and potatoes

Ribollita soup can be made with really any vegetable you have on hand.

Try it with sweet potatoes, swiss chard or even fresh tomatoes.

That’s why this is one of my favorite winter soup recipes. It’s a great way for me to go through my refrigerator and use up any veggies I have.

Ribollita soup is traditionally vegetarian. If you want to make it vegan, simply omit the cheese on top or use a vegan version.

I prefer thinly shaved/sliced Parmesan cheese because it’s buttery and nutty.


Tuscan White Bean Soup

At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.

In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender. Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Add up to 2 more cups of chicken stock if the soup is too thick.

Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

FOR CANNED BEANS:

First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).

Second, use only 6 cups of chicken stock.

Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.

Notes: To reheat a second day, you’ll need to add some water, salt, and pepper.

Use bacon if you don't have pancetta.

Copyright 2020, Ina Garten, All Rights Reserved

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Cooking Directions for Single Meal

  1. Chop the white onion. Peel and chop the carrots. Dice the zucchini.
  2. Open and drain the cans of beans.
  3. Thaw the frozen spinach.
  4. In a large saucepan, heat the olive oil and saute the chopped onion and carrots. Mix in the diced zucchini, minced garlic and then pour in both cans of beans and the vegetable stock. Bring to bubbling, then reduce heat and stir in the spinach, basil and thyme. Let simmer for 15 minutes. Season with salt and pepper to taste.
  5. Warm the loaf bread.
  6. Serve Tuscan Vegetable Soup with warm loaf bread and butter.

Ellie Krieger Tuscan Vegetable Soup

I’ve been under the weather with a cold for the past several days.

So, imagine my delight when my mom surprised me with a big container of this healthy delicious Ellie Krieger Tuscan vegetable white bean soup.

As soon as I tasted it I knew I wanted the recipe.

Turns out she had clipped this recipe for Terrific Tuscan Vegetable Soup Sunday from the USA Weekend CookSmart column with Ellie Krieger. The recipe also appears in Ellie’s award winning cookbook, The Food You Crave: Luscious Recipes for a Healthy Life (affiliate link) .

There’s no more satisfying way to get your vegetables when the weather is chilly, than with big bowl of steamy vegetable soup. It’s a nourishing way to fill up with minimal calories too.

Enjoy a cup whenever you need a snack or a have a larger bowl for lunch or supper with a slice of healthy whole-grain bread.

According to my calculations, each serving of this Tuscan Vegetable Soup has just 143 calories and:

2 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

This works with Simply Filling too, provided you use non-fat cheese. Because I’m on maintenance, I would use a little bit of really good imported Parmesan and not worry about it!

If you’ve made this Vegetable White Bean Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


How to Make It

Place beans in a large pot cover with water 2 inches above beans. Soak at least 8 hours or overnight. Drain beans well combine with stock in a medium saucepan. Bring to a boil over high. Transfer to a 5- to 6-quart slow cooker.

Cook pancetta in a large skillet over medium-high for 5 minutes or until crispy. Remove from pan and set aside. Add onion, carrot, celery, and garlic to drippings in pan sauté 1 minute. Place veggie mixture, rosemary, and next 5 ingredients (through bay leaf) into slow cooker. Cook on low 8 hours. Discard Parmesan rind and bay leaf.

Add kale cover and cook 1 hour. Stir in reserved pancetta and vinegar. Sprinkle with parsley, if desired.


Tuscan Vegetable Soup

A couple weeks ago I was itching for a simple, veggie-rich recipe that didn’t involve a lot of effort.

I wanted something tasty and healthy that I knew Andy would like and that I could at least hope Grace would try.

Because it’s summer, a lot of the hearty, warm recipes I’m finding seem too heavy and are getting tucked away for fall.

Although soup is considered to be light, most people tend to associate it with cool weather so I almost ruled this recipe out, but I decided to give it a shot.

Easy and quick to throw together…check!

Throwing veggies into a pot of broth can tend to look like every other “veggies in a pot of broth” recipe that I have laying around. In fact, this soup looks a lot like the Winter Minestrone that I’ve already posted and even the Tortellini in Garlic Broth with White Beans & Greens that we eat often but I haven’t posted yet (just added it to my list though!).

Don’t let this photo phenomenon deter you from trying lots of veggie soups! They really do have their own unique flavors and are worth rotating through your weekly meal plan. This one is really nice and “herby” because of the Thyme and Sage. When you pair it with a warm ciabatta roll like we did, it feels like you’re sitting in an Italian Bistro.

Not really, but a girl can dream :)

Another thing I love about veggie soups is that I can really control the sodium levels by getting low-sodium organic stock (thank you Trader Joes!) and by cooking my own dry beans.


Tuscan Vegetable Soup with White Beans and Parmesan - Recipes

A couple weeks ago I was itching for a simple, veggie-rich recipe that didn’t involve a lot of effort.

I wanted something tasty and healthy that I knew Andy would like and that I could at least hope Grace would try.

Because it’s summer, a lot of the hearty, warm recipes I’m finding seem too heavy and are getting tucked away for fall.

Although soup is considered to be light, most people tend to associate it with cool weather so I almost ruled this recipe out, but I decided to give it a shot.

Easy and quick to throw together…check!

Throwing veggies into a pot of broth can tend to look like every other “veggies in a pot of broth” recipe that I have laying around. In fact, this soup looks a lot like the Winter Minestrone that I’ve already posted and even the Tortellini in Garlic Broth with White Beans & Greens that we eat often but I haven’t posted yet (just added it to my list though!).

Don’t let this photo phenomenon deter you from trying lots of veggie soups! They really do have their own unique flavors and are worth rotating through your weekly meal plan. This one is really nice and “herby” because of the Thyme and Sage. When you pair it with a warm ciabatta roll like we did, it feels like you’re sitting in an Italian Bistro.

Not really, but a girl can dream :)

Another thing I love about veggie soups is that I can really control the sodium levels by getting low-sodium organic stock (thank you Trader Joes!) and by cooking my own dry beans.


Other Common Ingredients in Slow Cooker Tuscan Bean Soup

As with most soups, this Slow Cooker Tuscan Bean Soup contains the classic trio of onion, carrot, and celery. I don’t bother to sauté them first as I do with other slow cooker recipes.

Tomatoes are another ingredient I add, but I’ve seen left out of other recipes. I prefer to add the tomatoes because I really like them for one, and for two, they add a nice acidic component that plays off the earthiness of the beans and veggies. Because the tomatoes are acidic, I add them near the end of cooking because they can prevent the beans from softening properly. (That’s also why I add salt at the end instead of the beginning.)

It wouldn’t be Slow Cooker Tuscan Bean Soup without the kale. Tuscan (or lacinato or dinosaur) kale is my favorite variety. But truly any kind of kale could be used. I’ve also used chard or spinach with great results. I always add leafy greens at the end of the cooking time because I hate the texture of overcooked greens. Totally a personal preference.

All the soup needs is a crusty slice of rustic Italian bread, and if you’re not vegan, a sprinkle of vegetarian parmesan cheese tastes great too.