In Between Days:Tuscan Bean Soup

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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.


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