Tuscan Bean Soup – A Detailed recipe cooking. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (425 gr.) White beans
- 1 can (425 gr.) Chopped tomatoes
- 2 tbsp. l olive oil
- 60 gr chopped ham
- 1/2 red onion, chopped
- 5 cloves of garlic (1 whole, 4 minced)
- 2 carrots, cut in half lengthwise and finely chop
- 2 stalks of celery, finely chopped
- 2 tbsp. l grated Parmesan cheese, plus a small slice of crust parmesan
- 4 thick slices of whole grain bread
- 1 small head of endive (escariol salad), chopped
Recipes with similar ingredients: white beans, tomatoes, ham, Parmesan cheese, red onion, garlic, carrots, celery, salad endive, whole grain bread
Recipe preparation:
- Preheat 1 tbsp. l olive oil over medium heat in large a pan with a thick bottom. Add the ham, red onion and chopped garlic. Cook, stirring, for about 2 minutes. to softness Luke. Add carrots and celery. Stir, cook about 5 min. until the vegetables are a little soft. Add beans, tomatoes, 2 Art. water, a crust of parmesan, 1/2 tsp. salt and a pinch of pepper. Bring to a gentle boil, then cover and cook until soft vegetables, 15-20 minutes Remove the parmesan crust.
- Meanwhile, lightly toast the bread. Rub the slices on both sides with a whole clove of garlic and sprinkle with grated parmesan. Stir in endive soup and cook, stirring occasionally, about 5 min. until lettuce leaves are wrapped. Top in each bowl of soup put a slice of toasted bread. Sprinkle the remaining 1 tbsp. l olive oil. You can see another variation of this. soup (see recipe for Tuscan soup).
