Baby it’s cold outsidetuck yourself in with a warm bowl of soup.
What makes Ina’s soup Tuscan?
I’vealwayswondered about this and dug a little to find the answer inEssentials of Classic Italian Cooking.
Simply Recipes / Getty Images / Myo Quinn
Ina’s Tuscan soup calls for cannellini beans and is worthy of everyone’s affection.
The beans melt into the broth, becoming ultra-luxurious.
Try it once, and don’t be surprised if it becomes a wintertime cooking ritual.
Simply Recipes / Myo Quinn
Tack on having to soak and cook the beansandhomemade chicken stock?
I love you, but I don’t think I can swing that.
Then I use pre-diced pancetta, canned cannellini beans, and store-bought chicken stock.
Simply Recipes / Myo Quinn
Cook over medium heat until the vegetables are tender, about 10 minutes.
The vegetables and beans soak up much of the salt and need it to shine.
I recommend using low-sodium chicken stock if you’re worried.
Simply Recipes / Myo Quinn
Simmer the soup with the lid slightly ajar for 45 minutes to one hour over low heat.
When its done, the vegetables and beans will melt into the broth.
Top the soup withfreshly grated Parmand serve it with a hunk of sturdy bread.
This soup will coax you to life.
It’s the most beautiful, nourishing soup for winter.
), and the Parmesan (it contains animal rennet).
Use ahearty vegetable stockand stir in two tablespoons ofnutritional yeastbefore serving.
