Tuscany Rice and Bean Soup

Tuscany Rice and Bean Soup Recipe - Authentic Italian Flavors

Region / culture: Italy | Servings: 6

Introduction

Tuscany Rice and Bean Soup is a hearty and flavorful dish that combines Italian sausage, rice, beans, and a variety of herbs and spices. This soup is perfect for a cozy night in or a gathering with friends and family.

History

This recipe is inspired by the traditional Tuscan cuisine, which is known for its simple yet delicious dishes that highlight fresh and seasonal ingredients. Rice and bean soup has been a staple in Tuscan households for generations, providing a warm and comforting meal during the colder months.

Ingredients

8 oz (227 g) italian sausage
3 16 oz (454 g) cans low-sodium chicken broth
1 28 oz (794 g) can diced tomatoes
0.5 tsp salt
0.25 tsp freshly cracked black pepper
0.25 tsp dried oregano
1 cup uncooked rice
1 15.5 oz (439 g) can great northern beans, undrained
3 cup hot cooked rice
1 tsp oregano
1 tsp prepared horseradish
0.25 tsp ground black pepper
1 lb (454 g) peeled and deveined shrimp
3 cup hot cooked rice
grated parmesan cheese (optional)
0.5 tsp salt
0.13 tsp ground white pepper
0.25 tsp ground nutmeg
1 cup shredded swiss cheese, divided
0.25 cup dry white wine
0.25 tsp ground white pepper

How to prepare

Brown sausage in a 3- to 4 qt (3.78-liter) saucepan over medium-high heat for about 6 minutes.
Drain the fat.
Stir in the broth, tomatoes, salt, pepper, and oregano; bring it to a boil.
Stir in the rice and beans.
Cover and simmer for 15 to 20 minutes, or until the rice is cooked.

Variations

Substitute Italian sausage with ground turkey or chicken for a lighter option.
Add chopped vegetables like carrots, celery, or spinach for extra nutrition.
Use different types of beans such as cannellini or kidney beans for a twist on the classic recipe.

Cooking Tips & Tricks

Be sure to brown the sausage before adding it to the soup to enhance its flavor.

- For a thicker soup, you can mash some of the beans before adding them to the pot.

- Adjust the seasonings to your taste preferences, adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve the soup hot with a sprinkle of grated Parmesan cheese on top and a side of crusty bread for dipping.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Swap out the shrimp for cooked chicken or tofu for a different protein option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with a sprig of fresh parsley or a drizzle of olive oil for a pop of color and flavor.

Pairing Recommendations

Pair this soup with a crisp green salad or a side of roasted vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This soup is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (cheese) and shellfish (shrimp).

Summary

Tuscany Rice and Bean Soup is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Tuscany Rice and Bean Soup is a comforting and satisfying dish that is perfect for a cozy night in. With a mix of Italian sausage, rice, beans, and flavorful herbs and spices, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Tuscany Rice and Bean Soup. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen in the heart of Tuscany. The scent of fresh herbs and spices filled the air, and I could hear the gentle bubbling of a pot on the stove.

Maria was a wonderful cook, and she loved sharing her traditional Italian recipes with me. As she stirred the pot, she explained that this particular soup was a family recipe that had been passed down through generations. She told me stories of her grandmother making it for her as a child, and how it always brought comfort and warmth on cold winter nights.

I watched intently as Maria added the ingredients one by one, each one carefully measured and chosen for its flavor and texture. The rice and beans simmered together in a rich broth, creating a hearty and satisfying dish that was perfect for any occasion.

After the soup had finished cooking, Maria ladled out a steaming bowl for me to try. The flavors were incredible – the earthiness of the beans, the sweetness of the tomatoes, and the fragrant herbs all combined to create a dish that was truly unforgettable.

As I savored each spoonful, Maria shared with me the story behind the recipe. She explained that the soup had originally been created by her great-grandmother, who had lived in a small village in the hills of Tuscany. Back in those days, the villagers had very little to eat, so they had to be resourceful with what they had.

One day, her great-grandmother had found herself with a handful of rice and a few cans of beans, so she decided to make a soup out of them. She added some tomatoes, onions, and garlic from her garden, along with a handful of herbs, and let it simmer for hours on the stove.

The result was a delicious and nourishing dish that quickly became a staple in the village. It was simple yet flavorful, and it warmed the hearts and bellies of everyone who tasted it.

As I listened to Maria's story, I felt a deep connection to the recipe. I could imagine her great-grandmother laboring over the stove, stirring the pot with love and care, just as Maria was doing now. It was a recipe that had stood the test of time, bringing comfort and joy to countless generations.

After that day, I knew that I had to learn how to make Tuscany Rice and Bean Soup for myself. I asked Maria to teach me her family's recipe, and she was more than happy to oblige.

Over the years, I have made the soup countless times, each time adding my own little twist to it. Sometimes I'll throw in some greens or a splash of wine, other times I'll swap out the beans for lentils or chickpeas. But no matter how I choose to make it, the soup always brings me back to that warm summer day in Maria's kitchen, surrounded by love and laughter.

Now, whenever I make Tuscany Rice and Bean Soup, I know that I am carrying on a tradition that stretches back through generations. It is a recipe that has brought me closer to my friend Maria, and to her family, and I am grateful for the connection that it has given me to the past.

As I sit down to enjoy a bowl of the soup, I can't help but smile as I remember that warm summer day in Tuscany, and the magic of cooking with someone who truly loves and appreciates the art of food. And I am reminded once again of the power of a simple recipe to bring people together and create lasting memories.