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!  That little touch of white wine just makes this soup divine! I have recently updated this recipe to include whatever favorite “greens” you like, right before you are about to serve it. I especially love this soup with fresh escarole. It’s a wonderful addition, both nutritionally and culinarily. This soup is so comforting, heartwarming, filling and all that a soup should be on a cold night in front of a roaring fire!

Ingredients
3 Tbsp 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
1½ Tsp dry thyme (or 2 Tbsp fresh)
½ tsp dry rosemary
¾ tsp salt
fresh ground pepper
3 Tbsp stone-ground cornmeal (medium grind)
2 cups fresh escarole*, rinsed and chopped

* You can also use baby spinach, arugula, or kale if you prefer--whatever greens you have on hand!

Instructions

Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and shallots and sautée for 4-5 minutes.
Add the thyme, rosemary, bay leaves and continue to sautée 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 25-30 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 while the soup is still hot (or whatever greens you prefer); 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.

This recipe originally appeared on Cuisinicity.com.


By Catherine Katz, Ph.D.| October 23, 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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