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Related: Culture Forums, Support ForumsTuscan Bean Soup recipe from Saveur Magazine
Tuscan Bean Soup
http://www.saveur.com/article/Recipes/Tuscan-Bean-Soup
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
1?2 tsp. 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, 4045 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.
SERVES 4 6
http://www.saveur.com/article/Recipes/Tuscan-Bean-Soup
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
1?2 tsp. 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, 4045 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.
SERVES 4 6
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Tuscan Bean Soup recipe from Saveur Magazine (Original Post)
Miles Archer
Nov 2013
OP
NightWatcher
(39,343 posts)1. sounds like what I had tonight
White bean, sausage, and kale soup. It looked identical to your pic. We made it last night and it simmered all night and all day today.
Change out the squash with crumbled Italian chicken sausage and double the kale and you have it. I kicked mine up with some chili pepper sauce.
grasswire
(50,130 posts)2. love, love Saveur
One of my favorite magazines.
kwassa
(23,340 posts)3. Looks fantastic.
All things I like in this dish.
My idea of good food.
840high
(17,196 posts)4. Thanks - will make next
week-end.
Arugula Latte
(50,566 posts)5. I make a somewhat similar soup
with white beans, crushed tomatoes, vegetable or chicken broth, onion, garlic, basil, chopped kale, and chicken if desired.