Name: Tuscan White Bean Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 3 cans (15 oz each) cannellini beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable or chicken broth; 1 bunch Tuscan kale (cavolo nero), stems removed and leaves chopped; 1 Parmesan rind (optional); Salt and freshly ground black pepper to taste; Grated Parmesan cheese for serving

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic, rosemary, and thyme, cooking for another minute until fragrant.
Add beans and tomatoes

Add two cans of the cannellini beans and the diced tomatoes to the pot. Stir to combine and cook for 2-3 minutes to allow the flavors to meld together.
Blend for creaminess

Take the remaining can of beans and blend with 1 cup of the broth until smooth. This will give the soup a creamy texture without adding cream. Add this puree to the pot.
Simmer the soup

Pour in the remaining broth and add the Parmesan rind if using. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes to allow the flavors to develop.
Add the kale

Stir in the chopped kale and continue to simmer for another 5-7 minutes until the kale is tender but still vibrant green.
Season and serve

Remove the Parmesan rind. Season the soup with salt and pepper to taste. Ladle into bowls, drizzle with a little olive oil, and sprinkle with grated Parmesan cheese before serving.

Tuscan White Bean Soup

Ingredients

Instructions

Nutritional Information