Tuscan Ham and Bean Soup

Sub-Zero Wolf Gourmet Recipes UK

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

RatingDifficultyBeginner

Preparation Method
Make the mint oil
1

Preparation Method
In large stock pot on Wolf cooktop over medium heat, saute vegetables in olive oil until soft. Add tomatoes, vegetable stock, garlic, ham, beans, rosemary and dry herbs. Simmer for 30 minutes. Finish with chopped fresh oregano, thyme and parsley.

Make the soup
2

In a large skillet over medium heat, melt the butter. When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt. Cook until leeks and garlic have softened, 10 to 12 minutes. Add remaining soup ingredients except lemon juice to the blender in the order listed. Add leek and garlic mixture. Select the SOUP setting and press start. Once the cycle finishes, add lemon juice and PULSE several times to combine.
Divide the soup among bowls. Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.

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Ingredients

Mint Oil
 1 cup 1 green zucchini, diced
 1 cup 1 yellow squash, diced
Spring Pea Soup
 2 tbsp 2 carrots, diced
 2 2 stalks celery, diced
 2 1 medium onion, diced
 1 tbsp 3 tablespoons olive oil
 2 (14.5 oz each) cans fire roasted tomatoes
 3 cups vegetable stock
 3 cloves garlic sliced
 3 cups finely diced ham
 1 (16-ounce) can cannellini beans drained, rinsed well
 1/2 teaspoon dried oregano
 1/2 teaspoon dried basil
 1/4 teaspoon chili flakes
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1/2 sprig fresh rosemary
 2 teaspoon chopped fresh oregano
 2 teaspoon chopped fresh thyme
 1 tablespoon chopped fresh parsley

Directions

Preparation Method
Make the mint oil
1

Preparation Method
In large stock pot on Wolf cooktop over medium heat, saute vegetables in olive oil until soft. Add tomatoes, vegetable stock, garlic, ham, beans, rosemary and dry herbs. Simmer for 30 minutes. Finish with chopped fresh oregano, thyme and parsley.

Make the soup
2

In a large skillet over medium heat, melt the butter. When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt. Cook until leeks and garlic have softened, 10 to 12 minutes. Add remaining soup ingredients except lemon juice to the blender in the order listed. Add leek and garlic mixture. Select the SOUP setting and press start. Once the cycle finishes, add lemon juice and PULSE several times to combine.
Divide the soup among bowls. Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.

Tuscan Ham and Bean Soup