Tuscan White Beans and Greens Soup

11May Soups and Stews 4 comments

Zuppa di Fagioli e Erbezzone as it’s known in Italy, is hearty and delicious. This recipe is courtesy of friend of the show and frequent guest chef, Cathi DiCocco.

Makes 6 quarts

Ingredients:
2 pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR 3- 17oz. cans beans, rinsed & drained
1 whole garlic bulb, cut in half horizontally
3 bay leaves
1 1/4 cup extra virgin olive oil
8 sticks of celery, chopped
16 medium carrots, peeled and chopped
8 leeks, white part only, OR 3 med. onions, peeled & chopped
4 medium ripe tomatoes, peeled, seeded, and crushed OR 28 oz. can crushed tomatoes
4 T. chopped fresh garlic (1 average bulb)
8 sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
3 bunches fresh greens (Swiss chard, escarole, or collards), chopped
2 T. balsamic vinegar
Salt and pepper, to taste

Method:
Cover beans with water. Add bay leaves and halved garlic bulb. Bring to boil and simmer till slightly soft. Cover and let sit 1 hour. Strain through colander, reserving 1/2 of the broth. Remove garlic and bay leaves. If using canned beans simply drain and rinse.

Blend half of the beans into a puree w/broth or water. Reserve the rest of the beans to add to soup near the end of cooking time.

In large stockpot sauté celery, carrots and onions in olive oil until soft. Add tomatoes, chopped garlic, and herbs. After 5 minutes, add chopped greens, balsamic vinegar, salt and pepper. Cook 10 more minutes. Add bean purée and enough broth or water to make a thick soup. Cook slowly for about an hour. Add water or broth as needed to thin. Ten minutes before serving, stir in whole beans to heat through.

Ladle into bowls and top with rustic herb croutons. Drizzle with the finest extra virgin olive oil you can find.

About the author

Written by

Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian

4 Responses

  1. Hi Toni, I’m a huge fan of delicious tv, both on tv and the blog here. I was not too big on tempeh before, but your tempeh recipes have made me love it (especially your tempeh club sandwiches, I can have them everyday). Thank you so much. Keep up the good work.

  2. your heart and soul are in these receipes, thanks,thanks,thanks for making our life richer, healthier and vegan educated. your web-site is excellent. Helen Mcquade

  3. Wonderfully satisfying. I made this soup tonight, and got rave reviews. The croutons make it special.
    I’m a fan. I bought your book. Watch the podcasts. The recipes are not only good, they give me a feel for this style of cooking. When you say delicious, you mean DELICIOUS!

  4. Makes 5.7 liters

    Ingredients:
    1 kg fresh shelled cannellini beans OR 500 g dried beans, soaked overnight & drained OR 3 – 480 g cans beans, rinsed & drained
    1 whole garlic bulb, cut in half horizontally
    3 bay leaves
    300 mL extra virgin olive oil
    8 sticks of celery, chopped
    16 medium carrots, peeled and chopped
    8 leeks, white part only, OR 3 med. onions, peeled & chopped
    4 medium ripe tomatoes, peeled, seeded, and crushed OR 800 mL can crushed tomatoes
    40 g chopped fresh garlic (1 average bulb)
    8 sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
    3 bunches fresh greens (Swiss chard, escarole, or collards), chopped
    30 mL balsamic vinegar
    Salt and pepper, to taste

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