As our One-Pot Blogger Party ends, we conclude with a hearty pot of Tuscan White Bean Soup—with soup, there is always enough for everyone. Thank you for joining me over the last three weeks in reviewing Emeril’s newest collection of recipes in Simmering Skillets and Other One Pot Wonders. I am honored Savoring Today was chosen to be part of this project it has been a privilege.
Special thanks to William Morrow Cookbooks, of Harper Collins Publishers, The Secret Ingredient, Emeril, and his team for inviting such a terrific group of bloggers to the party. Their team has been supportive, encouraging, and delightful throughout. If you haven’t already, please visit the other 19 One-Pot Bloggers, I think you will enjoy their culinary adventures very much.
Now for the final stirring of the pot…
Tuscan White Bean Soup with Broccoli Rabe is one of the recipes we are allowed to share in full, so I couldn’t pass up making a pot at home too. In a house full of carnivores it was hard to imagine making bean soup without ham or smoked turkey, but I wanted to stay as close to the original as possible. Uncertain as I was about the lemon component of this soup, it worked! It subtly blended into the background of the broth brightening other savories as well as the broccoli just a bit.
With the absence of meat, it seemed only appropriate to serve it with Bacon Irish Soda Bread, which proved a worthy companion. I highly recommend cannellini beans—a larger, plump white bean with a creamy texture—and as with any soup, homemade stock is ideal for the base. I hope you’ve been saving your Parmigiano-Reggiano cheese rinds (I have extra if you live close-by) it is a wonderful flavor boost. Of course, shaved Parmesan to top it off is good too!Print
Tuscan White Bean Soup with Broccoli Rabe
This is a comforting, hearty soup with flavors reminiscent of northern Italy. We used baby lima beans because we just love their tender, creamy consistency, although in Italy it would likely be made with cannellini beans or great Northern beans. Use whichever beans you love or have on hand; just take note that the cooking time will vary slightly.
- 2 tablespoons olive oil
- 2 cups small-diced onion
- 1 cup small-diced celery
- 1 cup small-diced red bell pepper
- 1 tablespoon plus 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons minced garlic
- 1 teaspoon dried Italian herbs
- ¼ teaspoon crushed red pepper
- 8 cups chicken stock or canned low-sodium chicken broth
- 2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
- 1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
- 1 bay leaf
- 4 cups water
- 1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
- 1 sprig fresh rosemary
- Grated zest of 1 lemon
- 2 teaspoons freshly squeezed lemon juice
- 6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
- Extra-virgin olive oil, for drizzling
- Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.
- Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.
- Serving Size: Serves 6
Emeril’s Sizzling Skillets and Other One-Pot Wonders is now available!
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Meet Emeril at “Sizzling Skillets” book tour! Check Emeril’s Newsroom for details and cities. Also, check out ‘EMERIL’S TABLE’ on the Hallmark Channel. He describes it this way, “Food brings us all a little closer together and I hope that as we’re gathering around my table each day everyone will invite us in to their kitchens and be inspired to cook along.” I couldn’t agree more!
Disclosure: For my participation in The Secret Ingredient’s One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a jar of Emeril’s Essence seasoning, and a set of Emeril – by zak! Table Art 7-piece. Once the party concludes, upon my successful completion, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks.
Shared on the following Blog Hops:
21st Century Housewife Hearth & Soul
Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday
EKat’s Kitchen Friday Potluck
Mom Trends Food Friday
Real Food Whole Health Fresh Bites Friday
The Healthy Home Economist Monday Mania
The Nourishing Gourmet Pennywise Platter Thursday