Hearty Tuscan Bean and Bacon Soup
Savor the rich flavors of Tuscany with this hearty bean and bacon soup. A comforting blend of haricot beans, red kidney beans, savory bacon, and aromatic vegetables simmered to perfection in a flavorful broth. Garnished with freshly grated cheese, this soup is a soul-warming delight.
Ingredients
For Soup | |
|---|---|
| 225 | g dried haricot beans |
| 100 | g dried red kidney beans |
| 3 | tablespoons olive oil |
| 1 | small onion, chopped |
| 1 | small carrot, chopped |
| 50 | g rindless unsmoked bacon, finely chopped |
| 2 | garlic cloves, finely chopped |
| 1150 | ml beef stock |
| 2 | large tomatoes |
| 100 | g cheese, grated |
Instructions
For Soup | |
|---|---|
| 1. | Soak the haricot beans and red kidney beans in cold water overnight. |
| 2. | The next day, bring the beans to a boil, rapidly boil for 3 minutes, then reduce heat and simmer for 10 minutes. Drain. |
| 3. | In a large pan, heat olive oil and sauté chopped onion, carrot, and bacon until the onion is soft and translucent. |
| 4. | Add the finely chopped garlic, boiled beans, and beef stock. Bring to a boil, cover, and simmer until the beans are soft, approximately 1 hour. |
| 5. | Remove half of the soup and blend until smooth using a food processor. Return the mixture to the pan. |
| 6. | Peel the large tomatoes by making a cross at the bottom, blanching in boiling water for 30 seconds, then removing the skin easily. Quarter, de-seed, chop the flesh, and add to the soup. |
| 7. | Season with salt and freshly ground black pepper. Simmer for about 15 minutes. |
| 8. | To serve, sprinkle the soup generously with grated cheese. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 242.8 kcal |
| Protein | 10.9 g |
| Fat | 15.3 g |
| Carbohydrates | 16.4 g |
| Fiber | 3.7 g |
| Sugar | 2.9 g |
Published on Aug 16, 2024 by Luminița