Chef Johns Tuscan Bean Soup

Name: Chef Johns Tuscan Bean Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 onion, diced; 1 stalk celery, diced; 1 carrot, diced; 3 cloves garlic; 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained; 4 cups chicken broth; alt to taste'; freshly ground black pepper to taste; ½ teaspoon chopped fresh rosemary; ½ teaspoon fresh thyme leaves; ½ teaspoon cayenne pepper, or to taste; ⅓ cup creme fraiche; ½ lemon, juiced; 1\u2009½ cups fresh bread cubes; 2 tablespoons olive oil; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste; 1 tablespoon chopped fresh flat-leaf parsley

Since fall and winter are full of shorter, darker days, we’re going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

INGRIDIENT

1 tablespoon olive oil

1 tablespoon butter

1 onion, diced

1 stalk celery, diced

1 carrot, diced

3 cloves garlic

2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained

4 cups chicken broth

salt to taste

freshly ground black pepper to taste

½ teaspoon chopped fresh rosemary

½ teaspoon fresh thyme leaves

½ teaspoon cayenne pepper, or to taste

⅓ cup creme fraiche

½ lemon, juiced

1 ½ cups fresh bread cubes

2 tablespoons olive oil

2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

1 tablespoon chopped fresh flat-leaf parsley

DIRECTION

Step: 1

Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.

Step: 2

Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.

Step: 3

Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

NUTRITION FACT

Per Serving: 432 calories; protein 12.7g; carbohydrates 44.4g; fat 23.1g; cholesterol 42mg; sodium 1611.1mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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