The Tuscan soup or bean soup with vegetables is a classic, simple, flavorful, healthy dish to prepare on the coldest days. It’s a comfort food that warms the heart: the Tuscan soup is good on its own but can be enriched with toasted bread croutons or pasta.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz cannellini beans (cooked)
- 7 oz kale
- 10.5 oz chard
- 2 carrots
- 1 onion
- 1 stalk celery
- 1 tablespoon tomato paste
- 4 slices stale bread without salt
- 3 tablespoons extra virgin olive oil
- 2 teaspoons vegetable bouillon cube (homemade)
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Peeler
- 1 Colander
- 1 High Sided Casserole Staub
- 1 Immersion Blender
- 1 Toaster
Steps
Clean the kale: wash the kale and then remove the central rib. You can proceed in two ways: place the leaves on a cutting board and slice them with a knife, or hold the base of the leaf securely with one hand and pull away the green part of the leaf with the other hand. Clean the chard by removing the more damaged outer leaves, rinse them thoroughly under running water until there are no more traces of soil. Then roughly chop them. Peel the carrots, remove the ends, and cut them into small cubes. Purée a portion of the beans (ideally two-thirds). Chop the onion and let it soften in a casserole with extra virgin olive oil. Add the tomato paste, the vegetables, the puréed beans, and the whole beans. Also, add the homemade vegetable bouillon and salt to taste. Cook over low heat for 30/40 minutes. Just before serving the soup at the table, toast the bread and cut it into cubes. Divide the soup and bread into serving dishes and drizzle with a little raw extra virgin olive oil.
Notes
Recipe source: Easy with Taste November 2024.
