This easy bean soup is the answer to the “what’s for dinner?”
you might achieve this bycooking the dried beans from scratch, or course.
Bean soups have the distinct advantage of tasting terrific either way.
Sheryl Julian
What Is Tuscan Bean Soup?
Long-simmered pots of bean soup are traditional all over Italy.
This will give your soup the slightly distressed texture that a good bean soup should have.
Sheryl Julian
Simmer the soup briefly, then add baby kale or spinach for their pretty green color and texture.
Sprinkle the bowls with olive oil and more Parmesan.
Youre done in less than half an hour, but your soup will taste like an afternoons effort.
Sheryl Julian
Parmesan Toasts for the Win!
Parmesan toasts are an easy side dish to make while the soup is simmering.
You only need baguette slices, olive oil, and grated Parmesan.
Sheryl Julian
They give your dinner plenty of crunch.
You could also serve the soup withgarlic breadorHomemade Light Rye Bread.
Make It a Freezer Meal
Yes, you might freeze this soup.
Sheryl Julian
Let the soup thaw completely in the refrigerator for one day.
Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
On a plate, mash 1/2 cup of the beans with a fork or potato masher.
Add them to the vegetables in the pot.
Cook, stirring, for 2 minutes.
Add the remaining beans to the pot and stir well.
Stir in the chicken stock and bring to a boil.
Discard the oregano sprigs; the leaves will have fallen into the soup.
Add additional salt and pepper to taste.
Toast the bread until lightly golden on both sides.
While the toast is still hot from the toaster, sprinkle with olive oil and cheese.
Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like.
Serve with Parmesan toasts and extra Parmesan for sprinkling.
