Hearty Tuscan White Bean Soup Recipe

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


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)


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

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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.