Tuscan white bean soup

Tuscan white bean soup

Based on 6 ratings

Difficulty

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

Ingredients

Servings:-4+
150 g white beans
100 g kidney beans
800 ml water
bay leaves
100 g onions
5 g garlic
100 g carrots
100 g potatoes
50 g celery
700 ml vegetable stock
50 ml white vinegar
150 g Savoy cabbage
400 g ciabatta bread
3 g chili
6 g sage
60 g Parmesan
oil for frying
Metric
Imperial

Utensils

  • baking sheet
  • immersion blender
  • oven
  • sieve
  • 2 pots
  • cooking spoon
  • cutting board
  • knife
  • small baking dishes
  • grater

Nutrition per serving

Cal
394
Protein
17g
Fat
9g
Carb
60g

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 .
  • 150 white beans
  • 100 kidney beans
  • 800 ml water
  • 2 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.
  • 100 onions
  • 5 garlic
  • 100 carrots
  • 100 potatoes
  • 50 celery
  • 700 ml vegetable stock
  • 50 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.
  • 150 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.
  • 400 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!
  • 3 chili
  • 6 sage
  • 60 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!