Cookbook:Tuscan Bean Soup

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Tuscan Bean Soup
CategoryBean recipes
TimeSoak: overnight
Prep: 15–20 minutes
Cooking time: 1½ hours

Cookbook | Ingredients | Recipes | Italian cuisine | Beans | Soups

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Soak beans and spelt overnight in separate bowls of cold water.
  2. Drain and set aside.
  3. Heat olive oil in a large pot over medium-high heat.
  4. Add sausage.
  5. Cook stirring occasionally, until meat begins to separate and brown (3–5 minutes).
  6. Stir in kale, onion, carrot, celery, and garlic.
  7. Cook until softened (about 10 minutes).
  8. Add beans, spelt, chicken stock, and tomatoes.
  9. Bring to boil.
  10. Stir in rosemary and sage.
  11. Reduce heat.
  12. Simmer mixture for 60–70 minutes, until beans are tender; if soup is too thick, add chicken stock.
  13. Season to taste with salt and pepper.
  14. Ladle soup into bowls.
  15. Drizzle with olive oil, and sprinkle on cheese.
  16. Serve immediately.

Notes, tips, and variations[edit | edit source]

  • Have this soup first with bread, like ciabatta, then finish with some cold cuts, like salami and prosciutto.
  • Instead of using spelt, you can substitute barley.
  • If you can't find Tuscan kale, you can use regular kale, mustard greens, or Swiss chard.
  • This soup tastes even better the next day.