Tuscan Herb Soup
Italians love making soup, and in wintertime, you won’t find an Italian home without a pot of some soup on the stove. One of the most popular soup recipes in Italy is one that comes from Tuscany.
Servings
4
4
Ready In:
40 Mins
40 Mins
Calories:
610
Good For:
Lunch
Tuscan Herb Soup
Italians love making soup, and in wintertime, you won’t find an Italian home without a pot of some soup on the stove. One of the most popular soup recipes in Italy is one that comes from Tuscany. Bean and herb soup is quite popular all over Italy, and every region and family adds their own twist to it. This specific recipe focuses on the herbs of Tuscany and delicious Italian cheese. This soup is often called Ribollita, and it consists mostly of different green vegetables, beans, cured meat, and pasta. Originally, this soup was made with the beans herbs and vegetables that grew naturally in Tuscany. This soup is fresh and filled with hearty goodness.
Ingredients
● 2 tablespoons of extra virgin olive oil
● 3 large, minced garlic cloves
● 2 quarts of chicken broth
● 4 ounces of diced pancetta (use bacon if you can’t find pancetta)
● 4 ounces of chopped tuscan kale
● 8 ounces of white beans (fresh or canned)
● 2 ounces of hard cheese like Romano (grated)
● kosher salt and black pepper grounds
● 1 ½ teaspoons of fennel seeds
● ¾ cup orzo pasta
● 1 bunch of parsley
● ½ cup of dry white wine of your choice
● 8 ounces of kidney beans (fresh or canned)
Step by Step Instructions
Step 1
Start by prepping the ingredients. You can grate the cheese and set it to the side, as well as separate the parsley stems from the leaves. Cut the kale into rough pieces.
Start by prepping the ingredients. You can grate the cheese and set it to the side, as well as separate the parsley stems from the leaves. Cut the kale into rough pieces.
Step 2
In a pot, heat your olive oil and cook your pancetta. Let it cook for about 6 minutes, and then add the parsley stems, the fennel seeds, your wine of choice, and some ground black pepper.
In a pot, heat your olive oil and cook your pancetta. Let it cook for about 6 minutes, and then add the parsley stems, the fennel seeds, your wine of choice, and some ground black pepper.
Step 3
On medium heat, let the mixture simmer for about 3 minutes. This will allow most of the liquid to evaporate.
On medium heat, let the mixture simmer for about 3 minutes. This will allow most of the liquid to evaporate.
Step 4
Add the chicken broth to the mixture and let it boil. Once it begins to boil, lower the heat, and add the orzo. Allow it to simmer for about 10 minutes.
Add the chicken broth to the mixture and let it boil. Once it begins to boil, lower the heat, and add the orzo. Allow it to simmer for about 10 minutes.
Step 5
After 10 minutes, add the garlic, parsley, the red and white beans, and some of the cheese. Let it simmer for another 10 minutes.
After 10 minutes, add the garlic, parsley, the red and white beans, and some of the cheese. Let it simmer for another 10 minutes.
Step 6
Remove the soup from the heat before adding the tarragon and arugula. Add some salt and pepper to your liking.
Remove the soup from the heat before adding the tarragon and arugula. Add some salt and pepper to your liking.
Step 7
Add a little bit of cheese on top and serve warm.
Add a little bit of cheese on top and serve warm.