Tuscan Bean Soup

Tuscan Bean Soup Recipe - Egyptian Cuisine | Ingredients: Haricot Beans, Vegetable Stock, Olive Oil, Garlic

Region / culture: Egypt | Servings: 4

Introduction

Tuscan Bean Soup is a classic Italian dish that is hearty, flavorful, and perfect for a cozy meal on a chilly day. This soup is made with simple ingredients like haricot beans, vegetable stock, garlic, and olive oil, but the end result is a rich and satisfying dish that is sure to please.

History

Tuscan Bean Soup, also known as Ribollita, has its origins in Tuscany, Italy. This dish has been a staple in Tuscan cuisine for centuries, with each family putting their own unique twist on the recipe. Traditionally, this soup was made with leftover bread, vegetables, and beans, making it a thrifty and delicious way to use up ingredients.

Ingredients

2 cans (435 g or 15 oz each) of haricot beans
1 liter (1.75 pt) of vegetable stock
salt and pepper to taste
150 ml (0.25 pt) of high-quality olive oil
4 cloves of garlic, thinly sliced
25 g (1 oz) of chopped parsley
parsley sprigs for garnish

How to prepare

Drain the haricot beans, rinse well and drain.
Place half of the beans in a large pan along with the vegetable stock.
Bring the mixture to a boil, cover, and simmer for 10–15 minutes.
Transfer the mixture to a food processor or blender and puree until smooth, adding a little water if the soup is too thick.
Return the pureed mixture to the pan, season with salt and pepper, and add the remaining whole beans.
Reheat the soup.
In a separate pan, heat 4 tbsp of olive oil and fry the garlic slices until golden.
Add the fried garlic slices, along with the remaining olive oil and chopped parsley, to the soup.
Serve the soup garnished with parsley sprigs.

Variations

Add some diced tomatoes or tomato paste for a richer flavor.
Stir in some cooked pasta or rice for a more filling meal.
Top the soup with grated Parmesan cheese or a drizzle of balsamic vinegar for extra flavor.

Cooking Tips & Tricks

Be sure to rinse the haricot beans well before using them in the soup to remove any excess salt or preservatives.

- For a richer flavor, you can sauté some onions and carrots before adding the beans and stock to the pan.

- To make this soup even heartier, you can add some chopped kale or spinach to the mixture before pureeing it.

Serving Suggestions

Tuscan Bean Soup can be served as a main dish with a side of crusty bread or a simple green salad. It can also be served as a starter before a larger meal.

Cooking Techniques

Be sure to puree the soup until smooth for a creamy texture.

- Simmer the soup gently to allow the flavors to meld together.

- Garnish the soup with fresh parsley for a pop of color and freshness.

Ingredient Substitutions

You can use any type of white beans in place of haricot beans.

- Vegetable stock can be replaced with chicken stock for a non-vegetarian version.

- If you don't have fresh parsley, you can use dried parsley instead.

Make Ahead Tips

Tuscan Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove before serving.

Presentation Ideas

Serve Tuscan Bean Soup in individual bowls garnished with a sprig of parsley for a beautiful presentation. You can also drizzle a swirl of olive oil on top for an elegant touch.

Pairing Recommendations

Tuscan Bean Soup pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. It also goes well with a light red wine, such as Chianti or Sangiovese.

Storage and Reheating Instructions

Store any leftover Tuscan Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Tuscan Bean Soup contains approximately 250 calories. This makes it a relatively low-calorie dish that is perfect for a light lunch or dinner.

Carbohydrates

Each serving of Tuscan Bean Soup contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the haricot beans and vegetable stock used in the recipe.

Fats

Each serving of Tuscan Bean Soup contains approximately 15 grams of fat. The main source of fat in this dish is the high-quality olive oil used to sauté the garlic and add flavor to the soup.

Proteins

Each serving of Tuscan Bean Soup contains approximately 10 grams of protein. The protein in this dish comes from the haricot beans, which are a great source of plant-based protein.

Vitamins and minerals

Tuscan Bean Soup is a rich source of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are essential for overall health and well-being.

Alergens

Tuscan Bean Soup is a vegetarian and gluten-free dish, making it suitable for those with dietary restrictions. However, it does contain garlic, so it may not be suitable for those with garlic allergies.

Summary

Overall, Tuscan Bean Soup is a nutritious and delicious dish that is packed with protein, fiber, and essential vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Tuscan Bean Soup is a classic Italian dish that is simple to make, yet full of flavor and nutrition. This hearty soup is perfect for a cozy meal on a chilly day and is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Tuscan Bean Soup. It was a cold and blustery day in the heart of Tuscany, and I had just arrived at my friend Maria's house for a cozy afternoon visit. As soon as I walked through the door, the warm and inviting aroma of simmering soup filled the air, instantly making my stomach growl with hunger.

Maria greeted me with a big hug and a smile, her eyes sparkling with excitement. "I have a new recipe to share with you today," she exclaimed, leading me into the kitchen where a large pot of soup bubbled away on the stove. The rich, earthy scent of beans and tomatoes wafted through the room, making my mouth water in anticipation.

As Maria ladled out steaming bowls of soup for us, she began to tell me the story behind the recipe. She explained that it was a traditional Tuscan dish, passed down through generations of her family. The ingredients were simple but carefully selected, each one chosen for its unique flavor and texture.

The secret, she told me, was in the beans. Maria used only the finest cannellini beans, grown in the fertile soil of Tuscany and harvested at the peak of ripeness. She soaked them overnight to soften their skins and enhance their creamy texture, then simmered them slowly with fresh tomatoes, garlic, and fragrant herbs until they were tender and flavorful.

As I took my first spoonful of soup, I was transported back in time to my own childhood, when my own grandmother would cook up big pots of hearty soup to warm us on chilly winter nights. I could taste the love and care that had gone into every bite, the memories of family gatherings and shared meals coming flooding back.

After finishing our bowls of soup, Maria handed me a handwritten recipe card, carefully detailing each step of the process. She urged me to try making it at home, assuring me that with a little practice, I could recreate the same delicious flavors in my own kitchen.

And so, armed with Maria's recipe and a newfound determination, I set out to make my own version of Tuscan Bean Soup. I followed each step with precision, soaking the beans, chopping the vegetables, and simmering the soup until it was thick and hearty. The aroma that filled my kitchen was intoxicating, reminding me of the sights and sounds of Tuscany.

When the soup was finally ready, I ladled out bowls for my family, watching as their faces lit up with delight at the first spoonful. They oohed and aahed over the rich, savory flavors, marveling at how such simple ingredients could come together to create such a satisfying meal.

From that day on, Tuscan Bean Soup became a staple in my kitchen, a dish that I would make time and time again for family gatherings, potluck dinners, and quiet nights at home. Each time I prepared it, I would think back to that cold day in Tuscany, to Maria's warm smile and generous spirit, and to the shared love of good food that binds us all together.

And so, as I sit here now, penning this story for you, my dear grandchild, I hope that you too will find joy in cooking and sharing this recipe with your own loved ones. May it bring you as much warmth and comfort as it has brought me over the years, and may the memories of shared meals and cherished moments live on in each spoonful of Tuscan Bean Soup. Buon appetito!