This may well be my very favorite soup. It’s hard to just declare that because I love all my soups, but all right, I’ll just say it–It’s just perfect! That little touch of white wine just makes this soup divine! I have recently updated this recipe to include whatever favorite “greens” you like, right before you are about to serve it. I especially love this soup with fresh escarole. It’s a wonderful addition, both nutritionally and culinarily. This soup is so comforting, heartwarming, filling and all that a soup should be on a cold wintery night in front of a roaring fire!
I make it for you in my own kitchen–here! …with a cameo appearance from one my sweet furry friends, Zouzou!
- 3 Tbsp Olive oil
- 3 shallots, peeled and chopped
- 4 cloves garlic, minced
- 1 (15 oz) can organic diced tomatoes
- 3 large cans (1 lb 13 oz) white northern beans, rinsed and drained
- 1 cup white wine
- 6 cups water
- 2 bay leaves
- 1½ Tsp dry thyme (or 2 Tbsp fresh)
- ½ tsp dry rosemary
- ¾ tsp salt
- fresh ground pepper
- 3 Tbsp stone-ground cornmeal (medium grind)
- 2 cups fresh escarole*, rinsed and chopped
- Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and shallots and sautée for 4-5 minutes.
- Add the thyme, rosemary, bay leaves and continue to sautée over medium heat for another 5 minutes.
- Add the white wine, diced tomatoes (with their juice), and salt and continue to cook for a few more minutes while stirring.
- Add water and bring to a boil, reduce heat and add the drained beans to the pot and stir gently.
- Continue to simmer covered for another 25-30 minutes.
- Add the stone ground corn meal, one tablespoon at a time, stirring in between each so it doesn't clump.
- Turn off the heat and add the escarole while the soup is still hot (or whatever greens you prefer); keep covered for at least 5 minutes for the greens to cook down or until ready to serve.
- If you'd like your soup a little creamier, here is what I recommend you do, right before you put in the greens, use a smart stick hand blender to grind some of the beans to the desired creaminess (see the video clip below).
This is a great tool to make your soup creamier without any extra mess as you use right inside the pot–no transferring to the blender and no extra dishes!
Debbie says
January 30, 2016 at 6:20 pmI made this soup before the update and it was so delicious! Can’t wait to try it with the greens. Thanks for sharing your knowledge. I love your recipes.
Catherine Katz says
February 15, 2016 at 5:14 pmEven better Debbie!!! Thank you so much for your kind words!! 🙂
Elyette says
January 10, 2016 at 2:03 pmHello Catherine! J’aime beaucoup votre soupe toscane j’ai habité à Florence et ça m’a fait me souvenir de cette soupe si réconfortante et typiquement toscane! A bientôt de vous lire.
Catherine Katz says
January 10, 2016 at 2:38 pmMerci pour votre gentil mot, Elyette! Cela me fait bien plaisir! 🙂
Jon says
March 22, 2015 at 5:11 amThis made my whole house smell wonderful. I have tried three recipes now and all have been good.
Catherine Katz says
March 22, 2015 at 10:17 amYAY! I LOVE it Jon!!
Catherine Katz says
January 11, 2015 at 5:36 pmThank you my Natalia! I wish you could have it with us tonight, my sweetness!
Natalia Katz says
January 11, 2015 at 4:07 pmThis is my absolute favorite dinner to have on a cold night! I love this soup!