Tuscan bean soup
Just about everyone around us is consumed today with checking weather updates for the major snow storm headed for our area. As a matter of fact, I can already see the snow falling softly in the backyard. Visiting stores and supermarkets over the past few days, I have witnessed the lengths to which people will go to prepare for the upcoming two feet of snow predicted for the Washington, D.C. area. For me, the most important provisions to have on hand are good stock for soups and plenty of flour for bread, in case we do get snowed in.
With that in mind, I set out to make some good stock and a hearty Tuscan bean soup that I cannot wait to share with you. So, on the chance that you too are facing being snow-bound, and have a bag of dried beans laying around at the back of your kitchen cupboard, you too will be all set to make this delicious soup for tomorrow.
Tuscan bean soup is nothing fancy; just an everyday, hearty food. The Tuscan people, who are also called “beaneaters” by other Italians, are extremely frugal and very creative in finding ways to stretch a meal. Just a handful of ingredients that most people have at hand is all you need. What really makes this soup so wonderful is the use of dried beans. Soaking the beans overnight ensures that they are all plump and ready to simmer in the morning. This small extra step will ensure great texture and flavor. The result is a thick and very satisfying soup that you will enjoy more than once in the days to come. Now, if you also happen to have a loaf of crusty bread on hand, then you are all set to enjoy the ultimate winter comfort soup alla Toscana!
Stay warm and make sure you treat yourselves to something delicious this weekend!
Tuscan Bean Soup
- 8 oz. dried Cannellini beans
- 4 TBSP. olive oil
- 1 lrg. onion, finely chopped
- 3 med. garlic cloves, finely chopped
- 1 med. celery stalk (with leaves), chopped
- 3 sprigs fresh thyme (leaves only)
- 2 bay leaves
- ¼-½ tsp. pepper
- 5 cups water (or good chicken stock, if available)
- 1 tsp. salt
- ½ med. lemon (juice)
- 3 TBSP. olive oil
- 2 med. shallots, sliced into rings
- Parmesan cheese, shaved
- --- extra virgin olive oil for drizzling
- Place the beans in a pot, cover them with plenty of water, and soak them overnight.
- The next day, in a medium size pot, heat the olive oil and gently sauté the onion until golden brown. Add the garlic and continue to cook gently for another minute. Add the drained beans, celery, thyme, bay leaf and black pepper. Hold off on the salt. Pour in the water (or chicken stock) and stir well. As soon as the liquid comes to a boil, put a lid on the pot and keep at a simmer for about 45 minutes to an hour, stirring from time to time. Check the beans to make sure they are tender and, if not, continue to cook them for a little longer.
- When the beans are soft, remove the bay leaves, stir in the salt and the lemon juice, taste and adjust the seasoning.
- In a medium skillet, heat the olive oil and add the shallots. Cook over medium heat for about 4 to 5 minutes, stirring occasionally. When they are crisp and golden brown remove them from the pan and place them on to paper towels to drain.
- Serve the soup into small bowls, with some of the crispy shallots on top of each bowl, some shaved Parmesan cheese and a generous drizzle of olive oil.
The soup holds well in the refrigerator for many days. If you are feeding many more than four to six people, double the recipe and have some extra for later in the week!
The question I always get about soups that use beans is, "can we make this soup with canned beans?" My answer is always, "yes, you can." Nevertheless, next time plan ahead and try it with dried beans and you will realize that there is no going back!
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