Hearty Tuscan White Bean Soup Recipe



Hearty Tuscan White Bean Soup Recipe

This may well be my very favorite soup. It’s hard to just declare that because I love all my soups, but all right, I’ll just say it–It’s just perfect! A little touch of white wine makes this soup divine! I especially love this soup with fresh escarole but you can also use baby spinach, arugula, kale or whatever greens you have on hand. It’s a wonderful nutrition boost but adds great flavor too. This soup is so comforting, heartwarming, filling and all that a soup should be on a cold wintery night in front of a roaring fire!

Serves 6 to 8

Ingredients

3 tablespoons olive oil
3 shallots, peeled and chopped
4 cloves garlic, minced
1 (15 oz) can organic diced tomatoes
3 large cans (1 lb 13 oz) white northern beans, rinsed and drained
1 cup white wine
6 cups water
2 bay leaves
1 1/2 teaspoons dry thyme (or 2 tablespoons fresh)
1/2 teaspoon dry rosemary
1 tsp coarse salt
fresh ground pepper
3 tablespoons stone-ground organic cornmeal (medium grind)
2 cups fresh escarole, rinsed and chopped (or replace with baby spinach, arugula or kale)

Directions

Heat oil in a large cast iron dutch oven over high heat, add the garlic and shallots and sauté for 4 to 5 minutes. Add the thyme, rosemary, bay leaves and continue to sauté over medium heat for another 5 minutes. Add the white wine, diced tomatoes (with their juice), and salt and continue to cook for a few more minutes while stirring. Add water and bring to a boil, reduce heat and add the drained beans to the pot and stir gently. Continue to simmer covered for another 25 to 30 minutes. Add the stone ground corn meal, one tablespoon at a time, stirring in between each so it doesn't clump. Turn off the heat and add the escarole (or whatever greens you prefer) while the soup is still hot; keep covered for at least 5 minutes for the greens to cook down or until ready to serve. If you'd like your soup a little creamier, here is what I recommend you do, right before you put in the greens, use a smart stick hand blender to grind some of the beans to the desired creaminess (see the video clip below).

Image, video and recipe via Catherine Katz of Cuisinicity.com
 

By Catherine Katz, Ph.D.| February 24, 2016
Categories:  Recipes
Keywords:  Cuisinicity

About the Author

Catherine Katz, Ph.D.

Catherine Katz, Ph.D.

Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.



 

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