Tuscan Vegetable And Bean Soup With Cheese Croutons Recipe

Name: Tuscan Vegetable And Bean Soup With Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried borlotti or pinto beans; 8 cups water; 2 tablespoons olive oil; 1 1/2 cups finely chopped onion (about 1 large); 1/2 cup chopped celery; 1 tablespoon chopped fresh parsley; 1 garlic clove, minced; 5 cups cold water; 2 cups (1/2-inch-thick) slices zucchini (about 2 medium); 1 1/2 cups (1/2-inch) cubes Yukon gold or red potato (about 8 ounces); 1 cup (1-inch) cut green beans (about 1/4 pound); 3/4 cup (1/2-inch-thick) slices carrot; 1 cup canned tomato puree (about 1/2 [16-ounce] can); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 cups chopped Swiss chard or fresh spinach; 6 (1/2-inch-thick) slices country white bread (about 4 ounces); 6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese

Servings: persons

1 cup dried borlotti or pinto beans
8 cups water
2 tablespoons olive oil
1 1/2 cups finely chopped onion (about 1 large)
1/2 cup chopped celery
1 tablespoon chopped fresh parsley
1 garlic clove, minced
5 cups cold water
2 cups (1/2-inch-thick) slices zucchini (about 2 medium)
1 1/2 cups (1/2-inch) cubes Yukon gold or red potato (about 8 ounces)
1 cup (1-inch) cut green beans (about 1/4 pound)
3/4 cup (1/2-inch-thick) slices carrot
1 cup canned tomato puree (about 1/2 [16-ounce] can)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups chopped Swiss chard or fresh spinach
6 (1/2-inch-thick) slices country white bread (about 4 ounces)
6 tablespoons (about 1 1/2 ounces) grated fresh Parmesan cheese

1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
2
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
3
Heat oil in a large saucepan over medium-high heat. Add onion, celery, parsley, and garlic to pan; saute 2 minutes. Add cooked beans, 5 cups water, and next 7 ingredients (through pepper). Bring to a boil; reduce heat, and simmer 35 minutes. Add chard; simmer 5 minutes or until chard is tender.
4
Preheat broiler.
5
Place bread slices on a baking sheet; top each with 1 tablespoon cheese. Broil 2 minutes or until cheese melts and bread is lightly toasted. Ladle soup into individual bowls; top with cheese croutons.

460

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 18 ingredients. The key ingredients include: 1 cup dried borlotti or pinto beans, 8 cups water, 2 tablespoons olive oil, 1 1/2 cups finely chopped onion (about 1 large), and more.

Yes, Tuscan Vegetable And Bean Soup With Cheese Croutons 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.

Tuscan Vegetable And Bean Soup With Cheese Croutons

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