Friday, September 30, 2011

Tuscan bean soup with the best croûtons I've ever made

Tuscan bean soup / Sopa toscana de feijão branco

When I told Joao I was making this soup he made his usual “eeeew” face and said: “I hate white beans”. I immediately thought “you hate just about everything” but since I was in a very good mood I kept on cooking and singing ("Breakfast in America" was stuck in my head that day).

The hubby did not eat the soup but went crazy for the croûtons – and indeed they were delicious. I had no idea that croûtons made in a frying pan could be so good. He ended up eating almost all of them – I should have told him “no soup, no croûtons”, but I didn’t. I’m such a softie. :)

Tuscan bean soup
from the always gorgeous and delicious Australian Gourmet Traveller

Soup:
2 tablespoons olive oil
2 leeks, white parts only, finely chopped
1 onion, finely chopped
6 garlic cloves, finely chopped
400g dried white beans, soaked overnight in cold water, drained
5 cups (1.2l) vegetable or chicken stock
1 ¼ cups (300ml) heavy cream
salt and freshly ground black pepper
extra-virgin olive oil, for drizzling

Croûtons:
1/3 cup (80ml) olive oil
150g day-old ciabatta loaf – or your favorite bread – cut into rough cubes

Heat olive oil in a large saucepan over medium heat, add leek, onion and garlic and sauté until tender (8-10 minutes). Add beans and stock, bring to the boil, then cook over low-medium heat until beans are very tender (30-45 minutes; add more stock if beans become too dry).
Meanwhile, for croûtons, heat olive oil in a frying pan over medium heat, add ciabatta and stir frequently until golden and crisp (2-4 minutes), then set aside on absorbent paper to drain.
Transfer bean mixture to a food processor or blender and process, in batches, with cream until smooth.
Season to taste and serve hot, drizzled with extra-virgin olive oil and scattered with croûtons.

Serves 6

12 comments:

  1. I discovered this one time too, they come out perfect from the frying pan. I also toss some dried herbs or spices in with them.

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  2. LOVE croutons made that way! I'm not a bean fan, but puree them into soup and I'm all about it!

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  3. Gorgeous! Send me your husband's portion of soup. He doesn't know what he's missing.

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  4. I'm not as nice... I would totally have withheld the croutons! And I would have had the soup because it looks so good.

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  5. Great picture and soup ! My kids love the croutons ... thank you for the recipe :-)

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  6. Mmmmm....I would have given in too!

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  7. Yum this soup sounds delicious and those croutons look gorgeous!

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  8. Not sure why he didn't like the soup - it looks incredible - but I'm with him on the croutons, for sure. Those look and sound wonderful.

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  9. I always have my homemade croutons ready for soups...I'm up for this bean soup...Already soaking the beans...

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  10. great idea. I have never tryed bean cream soup, but I'll correct this misunderstanding:-)
    Croutons are perfect in this case;-)
    Have a great weekend!

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  11. Jenni HebertJanuary 26, 2012

    I just made this soup!! So yummy! I opted for 1/2 & 1/2 instead of heavy cream, sprouted bread for the croutons and 1 leek instead of 2. It came out amazing!! My husband and I both love it!!

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  12. Hi, Jenni!
    I'm so glad to hear you and your hubby liked the soup! That is great news - thank you for letting me know!

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