TUSCAN BACON AND BEAN SOUP RECIPE - BBC FOOD
Pressure cooking creates an authentic Tuscan bean and bacon soup in minutes. Equipment and preparation: you will need a pressure cooker and a pestle and mortar
Provided by Paul Ainsworth
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 31
Steps:
- For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened.
- Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer.
- Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.
- Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes.
- Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste.
- To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread.
WHITE BEAN CASSOULET RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
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WHITE BEAN CASSOULET RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 1 hours 15 minutes
Category main-dish
Cuisine french
Reviews 4
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Category main-dish
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- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
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