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.

Aug 16, 2024