Tighten your belt in more ways than one with Tuscan soup recipe. It’s a frugal, plant-based meal made with wholesome ingredients. The recipe involves cooking dried beans, which is a very economical option. But if you are short on time, you can use drained and rinsed canned beans. One can usually contains about 1 3/4 cups of cooked beans.
This Tuscan soup recipe with photo was shared with us by aicr.org.
Special Diet Notes: Tuscan Soup
By ingredients, this recipe is dairy-free / n0n-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, sugar-free, optionally vegan, plant-based, and vegetarian.
- 1 cup dried navy beans
- 1 leek, white part only, cut into 1-inch pieces
- ¾ cup coarsely chopped onion
- ½ cup chopped carrot, ¾-inch pieces
- ½ cup chopped celery, ¾-inch pieces
- ¼ cup flat-leaf parsley leaves, loosely packed
- 1 tablespoon extra-virgin olive oil
- 4 cups reduced-sodium vegetable broth or chicken broth
- 2 cups water + additional for cooking the beans
- 1 teaspoon finely chopped fresh rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- Place the beans in a deep pot and cover them with cold water to 1 inch above the beans. Bring the water to a boil, reduce the heat to low and simmer, uncovered, for 1 minute.
- Remove the pot from the heat, cover, and let the beans sit for 1 hour.
- Drain the beans and return them to the same pot. Cover them with cold water to 2 inches above the beans.
- Place the pot over medium-high heat and bring the water to a boil. Cover the pot partway so it does not boil over and simmer the beans until soft and creamy, about 45 to 60 minutes.
- Put the leek, onion, carrot, celery, and parsley in your food processor, and pulse until finely chopped and moist.
- Heat the oil in a medium Dutch oven or soup pot over medium heat.
- Add the chopped vegetables and saute for 5 minutes, or until soft. Cover, reduce the heat to low, and cook for 10 minutes.
- Increase the heat and cook the vegetables until golden, about 8 minutes, stirring occasionally.
- Add the broth, 2 cups water, and rosemary. Simmer, covered, until the vegetables are very soft.
- Remove the pot from the heat and use an immersion blender to partly puree the vegetables with some vegetables bits remaining.
- Add 2 cups of the drained, cooked beans to the soup.
- Return the pot to the heat and cook until the beans are heated through.
- Season the soup with salt and pepper.