Cookbook:Tuscan Bean Soup

Tuscan Bean Soup
CategoryBean recipes
Servings4 to 6
TimeSoak: overnight
Prep: 15 to 20 minutes
Cooking time: 1½ hours

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

Ingredients Edit

Procedure Edit

  1. Soak beans and spelt overnight in separate bowls of cold water.
  2. Drain, 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 to 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 or 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

  • 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 put in regular kale, mustard greens, or Swiss chard.
  • This soup tastes even better the next day.