Bean Soup From Tuscany

Bean Soup From Tuscany Recipe

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Vivian Baker



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2 c
dried cannellini beans
red onion
parsley sprigs
1 large
celery stalk
garlic clove
1 Tbsp
fresh basil leaves
1 tsp
coarse salt, or more to taste
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
1 small
savoy cabbage
8 slice
coarse italian bread

How to Make Bean Soup From Tuscany


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

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About Bean Soup From Tuscany

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

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