Tuscan white bean soup

Tuscan white bean soup

Based on 18 ratings
Carla Matthäus

Carla Matthäus

Contributor

Difficulty

Medium 👍
80
min.
Preparation
25
min.
Baking
720
min.
Resting

Ingredients

Servings2
75 g
white beans
50 g
kidney beans
400 ml
water
1
bay leaves
50 g
onions
g
garlic
50 g
carrots
50 g
potatoes
25 g
celery
350 ml
vegetable stock
25 ml
white vinegar
75 g
Savoy cabbage
200 g
ciabatta bread
g
chili
3 g
sage
30 g
Parmesan
oil for frying
MetricImperial

Utensils

sieve, pot, cooking spoon, cutting board, knife, immersion blender, baking sheet, oven, baking dishes, grater

How-To Videos

how-to-prepare-garlic

How to prepare garlic

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal394
Protein17 g
Fat9 g
Carb60 g
  • Step 1/5

    Soak beans in half of the water in a pot overnight. Strain and transfer beans back to the pot the next day. Add the other half of the water and bay leaves to the pot. Simmer over low heat for approx. 40 min .
    • 75 g white beans
    • 50 g kidney beans
    • 400 ml water
    • 1 bay leaves
    • sieve
    • pot

    Soak beans in half of the water in a pot overnight. Strain and transfer beans back to the pot the next day. Add the other half of the water and bay leaves to the pot. Simmer over low heat for approx. 40 min .

  • Step 2/5

    Cut onions, garlic, carrots, potatoes, and celery into approx. 1 cm/0.5 in. cubes. Heat some oil in a pot and sauté onions and garlic until fragrant. Add carrots and potatoes, and continue to sauté. Add half of the cooked beans to the pot. Pour vegetable stock and vinegar over, and cook for approx. 30 min.
    • 50 g onions
    • g garlic
    • 50 g carrots
    • 50 g potatoes
    • 25 g celery
    • 350 ml vegetable stock
    • 25 ml white vinegar
    • oil for frying
    • pot
    • cooking spoon
    • cutting board
    • knife

    Cut onions, garlic, carrots, potatoes, and celery into approx. 1 cm/0.5 in. cubes. Heat some oil in a pot and sauté onions and garlic until fragrant. Add carrots and potatoes, and continue to sauté. Add half of the cooked beans to the pot. Pour vegetable stock and vinegar over, and cook for approx. 30 min.

  • Step 3/5

    Cut Savoy cabbage into thin strips. When finished cooking, purée soup until smooth and creamy. Add water if needed until the desired consistency is reached. Add the remaining beans and savoy cabbage to the pot, and cook for approx. 5 – 10 min. more.
    • 75 g Savoy cabbage
    • immersion blender

    Cut Savoy cabbage into thin strips. When finished cooking, purée soup until smooth and creamy. Add water if needed until the desired consistency is reached. Add the remaining beans and savoy cabbage to the pot, and cook for approx. 5 – 10 min. more.

  • Step 4/5

    Pre-heat oven to 210°C/410°F. Slice bread and transfer onto a baking sheet. Toast in the oven for approx. 8 – 10 min.
    • 200 g ciabatta bread
    • baking sheet
    • oven
    • cutting board
    • knife

    Pre-heat oven to 210°C/410°F. Slice bread and transfer onto a baking sheet. Toast in the oven for approx. 8 – 10 min.

  • Step 5/5

    Pour the soup into small baking dishes for serving. Cut chili into rings and tear sage leaves. Lay chili rings and sage leaves over the soup. Grate Parmesan cheese and sprinkle some on top of each baking dish along with some oil. Bake at 210°C/410°F for approx. 15 min. Sprinkle with some more oil after removing the soup from the oven, and serve with toasted ciabatta. Enjoy!
    • g chili
    • 3 g sage
    • 30 g Parmesan
    • olive oil
    • baking dishes
    • grater

    Pour the soup into small baking dishes for serving. Cut chili into rings and tear sage leaves. Lay chili rings and sage leaves over the soup. Grate Parmesan cheese and sprinkle some on top of each baking dish along with some oil. Bake at 210°C/410°F for approx. 15 min. Sprinkle with some more oil after removing the soup from the oven, and serve with toasted ciabatta. Enjoy!

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