Tuscan Bean Soup

I love everything about Tuscany and this soup is a great reminder.  I found it on the Saveur Recipe website.  It has such a hearty appeal so I couldn’t resist to share it with all.

Maybe it was the crunchy bit of bread to the side or the bits of tomato and carrot popping up to the surface.  Can’t wait to give it a try.  If you beat me to it, let me know what you think.

Image by André Baranowski

2 cups dried cannellini beans, soaked overnight
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1⁄2 yellow onion, roughly chopped
3⁄4 cup extra-virgin olive oil
4 cloves garlic (3 minced, 1 halved)
10 oz. squash, such as butternut, peeled and cut into 1⁄2″ cubes(about 2 cups)
4 large kale leaves, preferably
 lacinato or cavalo nero, stemmed and chopped
1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
Kosher salt and freshly ground black pepper, to taste
crushed fennel seeds
8 thick slices country-style bread

1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. Set 3⁄4 cup beans aside; transfer the remaining beans and their cooking liquid to a blender and purée. Set puréed beans aside.

2. Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add reserved bean purée, along with the remaining carrots, the squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes. Stir in the crushed fennel seeds and reserved whole beans. Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil.

Credits:  Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.

Tags: , , , , , , , ,

Categories: Intl Food, Soup, Vegetables

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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