Tuscan White Bean Soup with Garlic
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 451, total fat 21 G., saturated fats 9 G., proteins 18 G., carbohydrates 51 G., fiber 9 G., cholesterol 37 mg, sodium 213 mg, sugar 4 G.
Calories 451, total fat 21 G., saturated fats 9 G., proteins 18 G., carbohydrates 51 G., fiber 9 G., cholesterol 37 mg, sodium 213 mg, sugar 4 G.
Tuscan dishes often have a rustic, cozy feel, which perfectly describes this divine soup. With plenty of white cannellini beans and fresh garlic, the dish is hearty and rich in flavor. Once the soup is ready, puree it and add a little cream for a velvety texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons butter
- 1 tbsp. l. olive oil
- 2 chopped shallots
- 1 sage leaf
- 2 x 425g cans cannellini beans, rinsed
- 4 cups lightly salted chicken broth
- 4 cloves garlic, cut in half
- 0.5 cups cream
- 0.5 tsp freshly ground black pepper
- 6 slices of ciabatta
- Extra virgin olive oil
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Recipes with similar ingredients: cannellini beans, cream, ciabatta bread, shallots, sage
Cooking the dish according to the recipe:
- Place the soup pot over medium heat. Add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the sage and beans and stir. Add the broth and bring to a boil. Add the garlic and cook until softened, about 10 minutes. Pour the soup into a large bowl.
- Carefully pour 1/3–1/2 cup of the soup into a blender and blend until smooth. Make sure the lid is tightly closed. Pour the soup back into the saucepan. Blend the remaining soup in the blender. Once all the soup has been pureed and returned to the saucepan, add the cream and pepper and keep warm, covered, over very low heat.
- Place a grill pan over medium-high heat. Drizzle the ciabatta slices with olive oil. Toast the bread until heated through and golden brown, about 3 minutes per side. Serve the soup with the toasted bread.
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