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 extra virgin 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!
I 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.
Even better Debbie!!! Thank you so much for your kind words!! 🙂
Hello 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.
Merci pour votre gentil mot, Elyette! Cela me fait bien plaisir! 🙂
This made my whole house smell wonderful. I have tried three recipes now and all have been good.
YAY! I LOVE it Jon!!
Thank you my Natalia! I wish you could have it with us tonight, my sweetness!
This is my absolute favorite dinner to have on a cold night! I love this soup!