Egi's Tuscan Bean Soup Recipe

Name: Egi's Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small white beans (cannellini or Great Northern beans); 8 cups water; 2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form; 1/4 cup extra virgin olive oil; 1 large red onion, cut in round slices, then across in half moons; 6 cloves garlic, slivered; 1/4 cup tomato paste; 2 cups water; Fine sea salt; Freshly ground black pepper; Red pepper flakes; Extra virgin olive oil; Fresh rosemary, optional

Servings: persons

1 pound small white beans (cannellini or Great Northern beans)
8 cups water
2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form
1/4 cup extra virgin olive oil
1 large red onion, cut in round slices, then across in half moons
6 cloves garlic, slivered
1/4 cup tomato paste
2 cups water
Fine sea salt
Freshly ground black pepper
Red pepper flakes
Extra virgin olive oil
Fresh rosemary, optional

1
Rinse the beans in a colander and transfer to a large, nonreactive bowl.
2
Cover by 2 inches of water and let soak overnight, uncovered, in a cool place.
3
Drain the beans and transfer to a 6 to 8 quart heavy pot.
4
Add the 8 cups of water and the herbs.
5
Cook uncovered at a gentle boil for about 60 minutes, or until beans are tender.
6
Remove from the heat and allow to cool slightly, for about 10 minutes.
7
Remove 1 1/2 cups of beans and reserve.
8
Puree the remaining beans and all liquid in a food processor.
9
In the same pot, heat the olive oil and add the onion and garlic.
10
Saute until soft.
11
Stir in the tomato paste and water, stirring to combine.
12
Add the reserved bean puree.
13
Season with salt and pepper, and cook for about 10 minutes, until heated through.
14
Stir in the reserved whole beans, and heat.
15
Season again with salt, black pepper, crushed red pepper, olive oil and the optional rosemary.
16
Serve with croutons and a cruet of olive oil.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound small white beans (cannellini or Great Northern beans), 8 cups water, 2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form, 1/4 cup extra virgin olive oil, and more.

Yes, Egi's Tuscan Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egi's Tuscan Bean Soup

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