Rustic Tuscan Bean and Pasta Soup
Indulge in the rich, comforting flavors of Tuscany with this Rustic Tuscan Bean and Pasta Soup. This hearty concoction combines creamy cannellini beans, al dente tubetti pasta, and tender escarole, all simmered in a robust chicken broth. With the addition of fresh vegetables and aromatic herbs, every spoonful transports you to the sun-drenched hills of Italy. Perfect for chilly evenings or whenever you crave a warm bowl of goodness, this soup is not just delicious; it's a nourishing delight for the senses!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
2 tablespoons (none)
onion
1 small (diced small)
carrot
1 small (diced)
celery
1 stalk (diced)
red potato
1 (diced)
chicken broth
1 (14 ounce) can (none)
black pepper
1/8 teaspoon (ground)
water
1 cup (none)
cannellini beans
1 (15.5 ounce) can (drained and rinsed)
tubetti pasta
2/3 cup (uncooked)
escarole
1/2 head (thinly sliced and cooked)
Instructions
1
In a large 4-quart saucepan, heat the olive oil over medium-high heat. Add the diced onion, carrot, celery, and red potato, sautéing until the vegetables are lightly browned, about 5 minutes. Stir frequently to avoid burning.
2
Once the vegetables are browned, pour in the chicken broth, add the black pepper, and pour in the water. Increase the heat to high and bring the mixture to a rolling boil.
3
Reduce the heat to low, cover the saucepan, and let the soup simmer for about 10 minutes, or until the vegetables are tender but not mushy.
4
After the vegetables are tender, turn the heat back to high and stir in the cannellini beans (with their liquid) and tubetti pasta. Bring the mixture back to a boil.
5
Once boiling, reduce the heat to low again, cover, and simmer for an additional 15 minutes, stirring occasionally, until the pasta is cooked to your liking.
6
Finally, fold in the thinly sliced escarole and allow it to heat through for about 2-3 minutes before serving. Enjoy the soup warm, garnished with Parmesan cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Tuscan Bean and Pasta Soup?
It is a hearty, comforting Italian-inspired soup made with creamy cannellini beans, tubetti pasta, tender escarole, and fresh vegetables in a robust chicken broth.
Which type of beans are used in this Tuscan soup?
This recipe uses one 15.5-ounce can of cannellini beans, which provide a creamy texture to the dish.
What kind of pasta is best for this recipe?
The recipe calls for 2/3 cup of uncooked tubetti pasta, which is a small, tube-shaped pasta perfect for hearty soups.
Can I substitute the chicken broth to make it vegetarian?
Yes, you can easily substitute the chicken broth with vegetable broth to make this soup suitable for vegetarians.
What vegetables are included in the soup base?
The soup base consists of diced onion, carrot, celery, and a red potato.
How long should I sauté the vegetables at the beginning?
The vegetables should be sautéed in olive oil over medium-high heat for about 5 minutes until they are lightly browned.
Should the pasta be cooked before adding it to the soup?
No, the tubetti pasta is added uncooked and simmers directly in the soup for about 15 minutes until tender.
When should I add the escarole?
The thinly sliced escarole should be folded in at the very end and allowed to heat through for about 2-3 minutes before serving.
Do I need to drain the cannellini beans?
According to the instructions, the beans should be added with their liquid to help thicken and flavor the soup.
What size saucepan is needed for this recipe?
A large 4-quart saucepan is recommended for preparing this soup.
How much water is added to the soup?
The recipe requires 1 cup of water in addition to the 14-ounce can of chicken broth.
How can I prevent the vegetables from burning while sautéing?
You should stir the vegetables frequently while sautéing them over medium-high heat to ensure even browning and avoid burning.
What seasoning is used in this Rustic Tuscan soup?
The soup is seasoned with 1/8 teaspoon of ground black pepper and aromatic vegetables like onion and celery.
Is the soup supposed to be covered while simmering?
Yes, you should cover the saucepan during both the initial vegetable simmer and the final pasta simmer.
What is the recommended garnish for this soup?
It is recommended to serve the soup warm and garnish it with Parmesan cheese if desired.
What type of potato is specified in the ingredients?
One red potato, diced small, is used in this recipe.
How long is the total simmering time?
The soup simmers for about 10 minutes for the vegetables and an additional 15 minutes once the pasta and beans are added, totaling roughly 25-28 minutes of simmering.
What are the primary flavors of this dish?
The dish features rich, comforting flavors of Tuscany, combining earthy beans, savory broth, and fresh aromatic herbs and greens.
Can I use a different type of potato?
While red potato is specified for its texture, you could likely use Yukon Gold as a substitute, though it may change the consistency slightly.
How do I prepare the escarole?
You should use half a head of escarole, which should be thinly sliced before being added to the soup.
How much olive oil is required?
The recipe calls for 2 tablespoons of olive oil.
Is this soup considered healthy?
Yes, it is described as a nourishing delight and a healthy choice featuring fiber-rich beans and vegetables.
What should the heat setting be when bringing the soup to a boil?
The heat should be increased to high to bring the broth and water mixture to a rolling boil.
How should the onion be prepared?
One small onion should be diced small for this recipe.
Can I add more pasta if I want a thicker soup?
You can, but be aware that the pasta will absorb the liquid; you may need to add extra broth or water if you increase the pasta amount.
Is there a specific way to dice the celery and carrots?
The recipe simply states they should be diced, ideally in small, uniform pieces to ensure they cook evenly with the other vegetables.
What category does this recipe fall under?
This recipe is categorized as a soup, specifically an Italian Tuscan-style bean and pasta soup.
How many ingredients are in this recipe?
There are 11 ingredients total, including the olive oil, seasonings, and garnishes.
What is the texture of the vegetables after the first simmer?
After the first 10-minute simmer, the vegetables should be tender but not mushy.
How should I serve the Rustic Tuscan Bean and Pasta Soup?
Serve it warm in bowls, ideally with a sprinkle of Parmesan cheese for an authentic Italian touch.