Tuscan Bean Soup – Twiins Style 🌻 🌻

Tuscan Bean Soup - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

Ingredients

  • 1 (28-oz) can San Marzano tomatoesSan Marzano tomatoes, crush with clean hands
  • 1/4 cup EVOO
  • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
  • 1 rounded tsp Hunt’s tomato paste with garlic & basil
  • 1 leek, chopped (both white & green parts)
  • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
  • 2 cups large celery stalks, large dice (about 3-4 ribs)
  • 2 cups large carrots, large dice (about 5-6 peeled carrots)
  • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 2 large bay leaves
  • 1 tsp garlic powder
  • 2 tsp Kosher salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
  • 4 cups chicken broth
  • 4 cups beef broth
  • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
  • 3 ounces Ditalini pasta (any small pasta may be substituted.)
  • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

    Directions

    1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
    2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
    3. Add the tomato paste and stir well.
    4. Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add right before serving.)
    5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
    6. While the soup is simmering, prepare the ditalini pasta following package directions.
    7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

    Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

    To make this soup gluten-free, use GF broth & GF pasta.

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    Valerie’s Pan-Roasted Cauliflower with Pignolis

    Valerie's Pan-Roasted Cauliflower with Pignolis

    • Servings: 6
    • Difficulty: Easy

    Today my dear friend Valerie Kachura served this delicious cauliflower side dish while hosting our weekly social bridge group.  Now, I'm not the biggest fan of cauliflower but I know it has many health benefits so when I saw our good friend Roz's face light up with delight, I knew I had to try it! It was delicious! I think this will be my new favorite side-dish.  Thank you, Valerie, for feeding our group so well, and graciously letting me share your recipe.  😋❤

    Ingredients

    • 1 large head of cauliflower, rinsed and separated by large florets
    • 1/4 cup pignolis
    • 3-4 garlic cloves, crushed
    • 1/2 tsp. ground cumin
    • 1/2 tsp. ground curry powder
    • 1/4 -1/2 cup Pecorino Romano cheese, grated
    • 1/4 tsp. pink  Himalayan salt
    • 1/4 tsp.  black pepper
    • 2-3 Tablespoons Olive Oil

    Directions

    1. Preheat oven to 350°F
    2. In a large bowl combine, cauliflower, olive oil, salt, pepper, cumin, and curry powder. Mix well.
    3. Place in a casserole dish and bake 20 minutes until almost done.
    4. Sprinkle pignolis and grated Pecorino Romano cheese over the top of cauliflower.
    5. Place casserole back into the oven for an additional 10 minutes until starting to turn golden brown.
    6. Remove from oven and serve.

    Notes: This is a naturally gluten-free side dish

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    Mediterranean Style Fish Stew

    Mediterranean Style Fish Stew

    • Servings: 6
    • Difficulty: Very Easy

    Yesterday I saw codfish at my local supermarket's fish counter and thought how good that would be with some zucchini & chunks of San Marzano tomatoes that we both already had on hand. It was late Friday afternoon & both Barbara and I wanted to make a really simple & quick meal. This fish stew is naturally gluten-free...(My husband Jack has celiac disease so gluten-free cooking is a way of life for me.) We label it GF as a reminder that eating GF can be delicious and healthy.

    Ingredients

    • 1  28-ounce can San Marzano whole tomatoes
    • 3-3½ lbs fresh Cod
    • 1 large sweet onion, halved & thinly sliced (about 2 cups)
    • 2 large cloves of garlic, peeled & smashed, minced
    • 1 tsp dried oregano
    • 1 tsp salt (omit if salt sensitive)
    • 6 Tablespoons EVOO, divided 4 & 2
    • dash of pepper to taste
    • dash of red pepper flakes, optional
    • 12 large Green olives with pimento, cut in half
    • 12 pitted Greek black olives, cut in half (Kalamata olives)
    •  Pecorino Romano, grated for topping ( contrary to the old belief that you shouldn’t use cheese with fish…it’s delicious)
    • Minced fresh parsley for garnish

    Directions

      1. Using your hands, crush the San Marzano tomatoes, reserve liquid & set aside.
      2. Pat the fish dry with paper towels then cut into 4-5 inch pieces.
      3. In a large deep skillet heat 2 Tablespoons of EVOO on med-high heat. Add half the codfish and cook 3-4 minutes on each side. Remove from skillet & set aside. Repeat with second half of fish then remove & set aside.
      4. In the same skillet, heat the remaining EVOO over med-high heat, add onions, oregano, zucchini, garlic, salt, and pepper until tender.
      5. Add tomatoes and liquid to skillet. Bring to a boil.
      6. Add the cod and bring back to a boil, spooning sauce over top. Reduce heat to simmer, uncovered just until fish begins to flake easily with a fork, about 5-7 minutes, no more.
      7. Sprinkle with parsley and grated Pecorino Romano cheese.

    Note:  Serve with crusty bread. This also makes a wonderful meal served over your favorite pasta or rice.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

       

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