Tuscan Bean SoupTuscan bean soup recipe is a flavorful dish that is sure to please anyone who loves the taste of Italian cuisine. This recipe calls for two types of beans and a rich stock. You can use either a vegetable or chicken stock, and you can find the recipe for either of these on the soup stock page of this site. They are easy to find using the navigation menu on the left.
This Tuscan bean soup recipe also calls for your favorite style of pasta, which could mean that you use any shape that you like. If you are making this one for your kids, you might want to try some of their favorites and let them put them into the pot. Just be sure that you are careful not to let them get close to the flame. This can be done by removing the pot from the stove and placing it in the sink long enough to allow the little ones to pour a small bit in.
Once you have tasted this Tuscan delight, you are sure to want to repeat the process frequently so that you are able to enjoy it with friends and family often. Serve with some bread sticks and it will be a hit.
INGREDIENTS10 oz canned cannellini beans (drained and rinsed) 10 oz canned borlotti beans (drained and rinsed) 2 1/2 cups chicken or vegetable stock 4 oz favorite pasta shapes 4 tbsp olive oil 2 cloves garlic (very finely chopped) 3 tbsp parsley (chopped) salt and pepper to taste
1. Place half cannelini beans and half borlotti beans in a food processor with half of stock and process until smooth. Pour into a large sauce pan and add remaining beans. Stir in enough of the remaining stock to get the consistency you like and bring to a boil. 2. Add pasta and return to boil then reduce the heat and cook for 15 minutes or until tender. 3. Meanwhile heat oil in small skillet add garlic and cook for 2-3 minutes until golden. Stir the garlic into the soup with parsley. 4. season with salt and pepper to taste and serve.
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