Tuscan Bean Soup
Simple Recipes Italian Budget Recipes Vegetables Soups and Stews
It's not for nothing that Tuscans are called "mangiafagioli" (bean eaters). They have tons of delicious and affordable bean-based recipes. I couldn't resist taking advantage of the fresh beans at the market one more time and preparing this creamy bean soup.
Ingredients
600g fresh beans
1 onion
1 carrot
3-4 garlic cloves
4 larger ripe tomatoes
1 rosemary sprig
1 sage sprig
3 tablespoons oil
salt, pepper, a little sugar
How to prepare tuscan bean soup
- Sauté the chopped onion in hot oil until softened. Add the beans, sliced carrots, peeled whole garlic cloves, rosemary and sage. Cover everything with 3 1/2 cups of water. Add the grated tomatoes (or peeled and blended in a food processor).
- Simmer over medium heat with the lid half on until the beans are fully cooked (about 45 minutes).
- Add salt and pepper to taste.
- Using a slotted spoon, remove half of the beans from the soup. Blend what remains with a food processor or immersion blender. Return the whole beans to the creamy soup. Adjust the salt and add 1 teaspoon of sugar if it's a bit acidic from the tomatoes.
* if the cream soup is too thick for your taste, put the pot back on the heat and add water until it reaches the desired consistency; let it simmer for a few minutes. - Serve drizzled with quality olive oil and black pepper, and if it's not a fasting day, with parmesan.