In Between Days:Tuscan Bean Soup

By
Lisa Howard-Fusco
– March 23, 2011Posted in: Recipes

Photo Credit: en.cucinone.com

Yesterday I got so old I felt like I could die/ yesterday I got so old it made me want to cry…It’s been a rough week. Though it may be officially Spring, several annoying mini-dramas (which included a trip to the ER, by yours truly, in the middle of the night for a freak out-of-control throat infection) along with this chilly, damp day are causing me to cry out for some comfort food. But as it is Spring, it’s time to move away from all that heavy stuff and look to lighter dishes. Fortunately, I have the solution for tonight’s dinner: a light bean soup that is made quickly with pantry ingredients, looks impossibly simple, but offers a huge  flavor bang for the buck. Serve it up with a good, crusty bread and you’re ready to go. So, without further ado, here it is…enjoy!

 

Tuscan Bean Soup (Adapted from Cooks Illustrated’s The Best 30-Minute Recipe)

4 cups of chicken broth

3 cans (@14-15 oz.) Cannellini beans

1 sprig of fresh rosemary

2 bay leaves

4 slices of bacon (turkey bacon works well here,too), chopped fine

1 Tbsp. of extra-virgin olive oil (plus more for drizzling)

1 onion, minced

4 garlic cloves, peeled and minced

salt and pepper

Heat oil over medium-high heat and add the bacon when shimmering. Cook bacon till fat begins to render (@ 2 minutes); add onion and 1/4 tsp. of salt. Cook, stirring occasionally until softened and lightly browned (@ 8 minutes). Stir in garlic and cook about 30 seconds, until fragrant; add chicken broth, beans, rosemary, and bay leaves, and simmer until flavors have melded for a minimum of 15 minutes (30 works best). Off heat, remove rosemary and bay leaves. Season with salt and pepper to taste. Serve hot with a drizzle of olive oil in each bowl.

 

Post to Twitter Post to Facebook Post to LinkedIn Post to StumbleUpon

Tags:

About Lisa Howard-Fusco

Lisa is John's partner-in-crime in all things (including this website), and a freelance writer. She now finds it safer to use her 10 years of New York publishing and film experience to yammer on about her culinary obsessions, instead of accosting people on street corners. Her articles and reviews have appeared in publications such as the South Jersey Magazine and Edible Jersey, as well as several websites. Her early journey into foodie-dom began in her grandmother's kitchen, rolling meatballs at the tender age of two. By the age of six, she was happily consuming eel and clams while other kids whined for mac and cheese. At ten, she asked to celebrate her birthday in an upscale restaurant. In college, she further complicated matters by becoming a sometimes-belligerent craft brew fan. Although she has mellowed with age, Lisa has been known to commit acts of violence when everyone assumes the homebrew was made by John. When not writing or wrangling their two adorable children, she is on an eternal quest for a quiet room to lock herself in, just for 5 minutes. Lisa's great hope is to someday master the art of cooking okra.