{"id":8330,"date":"2019-01-10T14:19:02","date_gmt":"2019-01-10T14:19:02","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=8330"},"modified":"2021-06-02T08:38:59","modified_gmt":"2021-06-02T08:38:59","slug":"tuscan-style-bean-soup","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=8330","title":{"rendered":"Tuscan style bean soup"},"content":{"rendered":"<div id=\"root\">Loading&#8230;<\/div>\n<p>    <script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '60b7425dfbbec700179225c6', center: true });\n    <\/script><\/p>\n<p>After gorging ourselves a bit too much during the Christmas holidays, it is time to detox. Nothing is better for this than a great soup. In Italy, this means a bean soup!<\/p>\n<p>Let\u2019s choose our ingredients; in winter the best fresh vegetables are greens such as kale, cabbage, spinach, and cauliflower, along with potatoes of course.<\/p>\n<p>There are lots of great recipes for Italian bean soups, but the classic recipes usually\u00a0require advanced preparation and long cooking times.<\/p>\n<p>Here we present a quicker, but still delicious version.<\/p>\n<p>Your shopping list should include already-cooked beans, high-quality olive oil, and fresh vegetables. Finally, with the help of a food processor or blender, everything will be very easy.<\/p>\n<h3>Tuscan style bean soup<\/h3>\n<h3>Ingredients<\/h3>\n<p>Serves 3<\/p>\n<p>Tuscan kale or spinach 10 leaves<\/p>\n<p>Potatoes 3<\/p>\n<p>Small onion 1<\/p>\n<p>Carrots 2<\/p>\n<p>Savoy cabbage \u00a0\u00bd<\/p>\n<p>Cooked beans + their stock (or ready to use canned beans) 450 g<\/p>\n<p>Sage 5 or 6 leaves<\/p>\n<p>Tomato paste 3 tablespoons<\/p>\n<p>Stock 500 gm. (vegetable or chicken stock, your choice)<\/p>\n<p><a href=\"https:\/\/tastewithgusto.ie\/shop\/7-olive-oils\/\">Extra virgin olive oil<\/a> 3 tablespoons<\/p>\n<p>Salt and white pepper<\/p>\n<p>&nbsp;<\/p>\n<p>Bread 4 slices (we used whole wheat bread)<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/tastewithgusto.ie\/shop\/7-olive-oils\/\">Extra virgin olive oil<\/a> 1 tablespoon<\/p>\n<p>Grated Parmesan 3 tablespoons<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_ingredients.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8331 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_ingredients.jpg\" alt=\"bean_soup_tuscan_style_ingredients\" width=\"300\" height=\"253\" \/><\/a><\/p>\n<h4>Equipment<\/h4>\n<p>1 large pot, 1 mixer\/blender, 1 chopping board,\u00a0 1 knife, 1 baking tray, parchment paper.<\/p>\n<h4>Method<\/h4>\n<p>Wash Tuscan kale (or spinach) several times, remove the central rib from the leaves, and chop coarsely.<\/p>\n<p>Wash Savoy cabbage and cut it in the same way as Tuscan kale.<\/p>\n<p>Peel potatoes and cut into cubes.<\/p>\n<p>Chop the onion with the carrots in the food processor.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_blender.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8332 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_blender.jpg\" alt=\"bean_soup_tuscan_style_blender\" width=\"300\" height=\"402\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_blender.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_blender-224x300.jpg 224w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Heat the oil in a large pot and gently brown the prepared mixture of carrots and onion, about 5 minutes.<\/p>\n<p>Add Tuscan kale, Savoy cabbage, sage, and potatoes.\u00a0Pour about 2 cups of stock into the pot.<\/p>\n<p>Raise the heat and cook the vegetables for about 15 minutes.\u00a0Add the tomato paste diluted in a cup of broth.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_vegetables_pot.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8333 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_vegetables_pot.jpg\" alt=\"bean_soup_tuscan_style_vegetables_pot\" width=\"300\" height=\"331\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_vegetables_pot.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_vegetables_pot-272x300.jpg 272w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>In the food processor, blend about 3\/4 of the beans.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_bean_cream.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8334 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_bean_cream.jpg\" alt=\"bean_soup_tuscan_style_bean_cream\" width=\"300\" height=\"309\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_bean_cream.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_bean_cream-291x300.jpg 291w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Add the obtained bean puree and the whole beans you have set apart. Pour their cooking water into the pot or add enough stock to obtain a fairly liquid soup.<\/p>\n<p>Continue cooking for about 20 minutes.<\/p>\n<p>Taste and add salt if necessary. Add ground pepper.<\/p>\n<p>Meanwhile, heat the oven to about 200 degrees.<\/p>\n<p>Slice the bread and place in a pan covered with baking paper. Sprinkle with extra virgin olive oil and sprinkle with grated Parmesan. Bake until the bread becomes golden.<\/p>\n<p>Serve the soup with olive oil, toasted bread, and grated Parmigiano cheese. And, if you are in the mood, a good Tuscan<span style=\"font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400;\">\u00a0red wine\u00a0<\/span>such as Chianti.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_plate_2_300.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8335 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_plate_2_300.jpg\" alt=\"bean_soup_tuscan_style_plate_2_300\" width=\"300\" height=\"331\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_plate_2_300.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/bean_soup_tuscan_style_plate_2_300-272x300.jpg 272w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h4>Tips<\/h4>\n<p>The bean puree ensures that the soup will have a wonderfully thick consistency. If you want a less dense soup, puree fewer of the beans.<\/p>\n<p>Bean soups are always better with dried beans that are soaked overnight, then cooked for two hours in the stock.<\/p>\n<p>If you don&#8217;t have time to soak the beans, then try to find frozen precooked beans, which are usually better than canned beans.<\/p>\n<p>This recipe also works well with lentils or chickpeas instead of the beans.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Loading&#8230; After gorging ourselves a bit too much during the Christmas holidays, it is time to detox. Nothing is better for this than a great soup. In Italy, this means a bean soup! Let\u2019s choose our ingredients; in winter the best fresh vegetables are greens such as kale, cabbage, spinach, and cauliflower, along with potatoes [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":8350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-8330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8330"}],"version-history":[{"count":15,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8330\/revisions"}],"predecessor-version":[{"id":10814,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8330\/revisions\/10814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/8350"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}