Bean Soup From Tuscany Recipe

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Bean Soup From Tuscany

Vivian Baker

By
@vbaker621



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Rating:

Ingredients

2 c
dried cannellini beans
2
red onion
10
parsley sprigs
1 large
celery stalk
2
garlic clove
1 Tbsp
fresh basil leaves
1 tsp
rosemary
coarse salt, or more to taste
3
fresh tomatoes
1 oz
boiled ham, sliced
1 oz
salt pork
1/4 c
olive oil, extra virgin
8 tsp
olive oil, extra virgin
salt and pepper to taste
1/2 tsp
thyme
1 small
savoy cabbage
8 slice
coarse italian bread

Directions Step-By-Step

1
Soak the beans overnight in cold water; rinse and drain.
2
Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.
3
Place in stockpot and add beans, coarse-grain salt to taste and 5 quarts of cold water.
4
Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.
5
Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.
6
Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes.
7
Taste for salt and pepper and add the thyme.
8
Simmer for about 10 minutes, then set aside.
9
Clean and wash the cabbage and cut into 1/2-inch strips.
10
When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor.
11
Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.
12
Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.
13
Toast the slices of bread and place in each individual soup bowl.
14
Ladle the soup over the bread and serve, adding a teaspoon of olive oil to each serving.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy