Since the autumn and winter are full of them, we're going to need some coping strategies, and this Tuscan bean soup rich is one of the most effective. There's just something about this combo of softness, silky soup and crunchy croutons makes everything looks correct.
Speaking of shorter days, this recipe is also a fantastic base to create even larger meals weeknights. Things like sausage, peppers, and / or perhaps a handful of greens, still working in this field.
I tried a new method to prepare our vegetables ; choppers instead of dice. I thought it could save time, perhaps extract more flavor, and quicken cooking. Hey, two out of three is not bad! He was faster than dice, and only had the soup simmer for 15 minutes, but I do not think the flavor was quite as good as the method vegetables classic dice.
Anyway, this soup is delicious, and guaranteed to fog up your kitchen windows. Smiley face sold separately. I really hope you give this soup Tuscan beans try soon. Enjoy!
Ingredients for 4 people:
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
* As stated in the post, I prefer dice veggies ground those I tried in the video, and if you go for the traditional method and cut your vegetables into small cubes, you have to let you simmer the soup to about 30 minutes, or until e ey are tender soft and very.
* As stated in the post, I prefer dice veggies ground those I tried in the video, and if you go for the traditional method and cut your vegetables into small cubes, you have to let you simmer the soup to about 30 minutes, or until e ey are tender soft and very.
1 tablespoon of olive oil
1 tablespoon butter
salt to taste
freshly ground black pepper to taste
cayenne to taste
1/2 teaspoon chopped rosemary
1/2 teaspoon thyme leaves picked
2 (15 oz) white beans cans aka beans cannellini
chicken broth 4 cups
1/3 cup sour cream or heavy cream
1/2 lemon, juiced
- Garnish with cubes of fried fresh bread golden in olive oil, sprinkled with Parmigiano Reggiano and fresh Italian parsley.
