Time: 40 min.
Complexity: easily
Servings: 4

Tuscan bean soup - detailed recipe.

Ingredients:

• 1 can (425 g) white beans
• 1 can (425 g) chopped tomatoes
• 2 tbsp. l. olive oil
• 60 g chopped ham
• 1/2 red onion, chopped
• 5 cloves of garlic (1 whole, 4 minced)
• 2 carrots, halved lengthwise and thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons grated Parmesan cheese, plus a small piece of Parmesan rind
• 4 thick slices of whole grain bread
• 1 small head endive (escarole), chopped

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

white beans, tomatoes, ham, Parmesan cheese, red onion, garlic, carrot, celery, endive salad, whole grain bread

We recommend

Preparation:

Step 1
• Heat 1 tablespoon of olive oil in a large heavy-bottomed saucepan over medium heat. Add the ham, red onion, and minced garlic. Cook, stirring, for about 2 minutes, until the onion is soft. Add the carrots and celery. Cook, stirring, for about 5 minutes, until the vegetables are slightly softened.
  
  Add the beans, tomatoes, 2 cups of water, the Parmesan rind, 1/2 teaspoon of salt, and a couple of grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15-20 minutes. Discard the Parmesan rind.
Step 2
• Meanwhile, lightly toast the bread. Rub the slices on both sides with a whole clove of garlic and sprinkle with grated Parmesan.
  
  Stir the endive into the soup and cook, stirring occasionally, for about 5 minutes, until the lettuce leaves are wilted. Top each bowl of soup with a slice of toasted bread. Drizzle with the remaining 1 tablespoon of olive oil.
  
  You can see another variation of this soup (see recipe) Tuscan soup).

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