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Winter enjoyment with summer flair: This Tuscan bean soup warms and makes you happy! There is the recipe here.
Winter persists, and on some days the spring seems to be light years away. So how about if we conjure up the taste of Italy on the table and dream with Mediterranean flavors at least culinary in the direction of summer?
This creamy Tuscan bean soup is just the right thing: it is hearty, warming and thanks to the proteins out of the beans for a long time - at the same time it is full of Italian spices and flavors that make the desire for sun and dolce vita.
Recipe for Tuscan bean soup
Ingredients (for 4 portions):
- 2 tablespoons of olive oil
- 1 rod leek
- 1 onion
- 1 carrot
- 1 rod of celery
- 100 g Pancetta or bacon cubes
- 3 cloves of garlic
- 2 TL Italian herb mixture (like this mixture of anchor herb,At Amazon*)
- 1 l vegetable or chicken broth
- 1 branch rosemary
- 2 laurel leaves
- approx. 600 g Cannellini beans (white giant beans) in the glass or can
- 100 ml Sahne
- 1 Hand voltage baby spinet
- 50 g pickled, dried tomatoes
- 40 g freshly grated parmesan, plus a little more to serve
- Salt and pepper to taste
Preparation:
1. Wash the leek, halve lengthways and cut into fine rings. Peel the onion and dice. Peel and cut the carrot. Wash the celery, cut the white part generously, peel and cut them into rings.
2. Heat the olive oil in a large saucepan over medium heat. Add the leek, onion, carrots, celery and chopped pancetta or bacon cubes and sweat for 5-10 minutes with occasional stirring until the vegetables are soft.
Tipp:For a vegetarian variant you can simply leave out the bacon. Anyone who feeds vegan also replaces cream and parmesan with vegetable alternatives.
3. The Italian herbs and the garlic through a garlic press (Order here from Amazon*) Add and fry for another minute.
4. Pour in the broth and increase the heat until the soup simmering slightly. Add rosemary line, laurel leaves, cast-off cannellini beans and the dried tomatoes. Simmer everything over medium heat for about 10 minutes.
5. Remove the laurel leaves and the rosemary wire. Put about 2 drawing cells of the soup in a high mixer and puree with a hand blender. Stir the puree back into the soup - this ensures a creamy consistency.
6. Mix in the cream and add the washed spinach and the grated cheese. Let the soup steep for another 2-3 minutes until the spinach collapses.
7. Season with salt and pepper, serve in bowls and sprinkle with additional parmesan. Fresh Ciabatta or baguette goes well with this.
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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!
