Fagioli Bianchi di Toscana (Tuscan White Bean Soup) - Le Gourmet TV

  • 9 years ago
By: Emily Richards (@ERiscooking)
I tried a similar soup in Tuscany and fell in love with its taste and simplicity. It has a rustic feel to it. Try using other canned beans or greens like spinach or rapini to change it up.

Makes 4 servings.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 carrot, chopped
1 celery stalk, chopped
1 tsp (5 mL) dried sage, crumbled
6 cups (1.5 L) vegetable or chicken stock
2 cans (19 oz/540 mL each) white kidney or Romano beans, drained and rinsed
4 cups (1 L) lightly packed shredded kale
Pinch each salt and pepper

Method:
In large saucepan, heat oil over medium heat. Add onion, garlic, carrot, celery, and sage and cook for 5 minutes or until softened. Add stock, beans, kale, salt and pepper and cook, stirring occasionally for about 20 minutes or until kale is tender.

Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv
Website: http://www.legourmet.tv
Twitter: https://twitter.com/LeGourmetTV
FB: https://www.facebook.com/legourmettv
Insta: http://instagram.com/legourmettv