Skip to main content

Tuscan White Bean Soup

The last beans still in its original bag which I picked up from FoodXervices is the Great Northern Beans. I can't remember why I had picked it up in the first place other than the fact that these beans are hard to find in supermarkets without costing you an arm or a leg. Think: beans from Bob's Red Mill. I had recently paid S$12+ for their packet of French green lentils. Erm ... why did I pick up those French green lentils?
 
Anyway, back to these jelly bean-size white beans which I had to justify their presence in my pantry. I looked up the index of cookbooks and was disappointed to find that there were only a handful of recipes which this Tuscan White Bean Soup was one of them.
 
The recipe has been adapted from The Best International Recipe which featured selected popular recipes from the Italian cuisine. Their version will have you soak toasted bread cubes in the soup, which didn't fly with me. I prefer dunking crunchy cubes into hot soup while I eat. My dentist won't like the damage she will have to repair.
 
The recipe calls for 2 cans of beans which I thought could be easily be replaced with 2 cups of dried beans. So wrong! It should have been roughly about 1 1/4 cups. Live and learn, my friends. My soup was literally chocking with beans. It was so thick that I had to add more chicken stock (this is where I deviate from the recipe, again) to it, after which I ended up with a huge pot of soup. Well, not that I mind a big pot of soup which gave us more than 8 - 10 big bowls.
 
I learnt a few things making this soup.
(1) 1 can of beans should be substituted with only 3/4 cup dried beans.
(2) Toasted bread cubes is a must for soup!
(3) Thick soups make good lunches.
 
Given that Soup Spoon serves soups at range of S$5.60 - S$8.20, I can't help think how much profit each pot will rake in for them. Maybe a second career?

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …