30-Minute Tuscan White Bean Soup Recipe Recipe

Name: 30-Minute Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 1 medium onion, finely diced (about 1 cup); 2 medium carrots, finely diced (about 1 cup); 2 ribs celery, finely diced (about 1 cup); 4 cloves garlic, minced on a microplane grater; 1/2 teaspoon dried red pepper flakes; 1 quart homemade or low-sodium canned chicken broth; 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid; 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved; 1 (3-4 inch) chunk parmesan rind (optional); 2 bay leaves; 3 to 4 cups roughly chopped kale or swiss chard leaves; Kosher salt and freshly ground black pepper; Parmigiano-Reggiano for serving

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a microplane grater
1/2 teaspoon dried red pepper flakes
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or swiss chard leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving

1
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
3
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for serving, 1 medium onion, finely diced (about 1 cup), 2 medium carrots, finely diced (about 1 cup), 2 ribs celery, finely diced (about 1 cup), and more.

Yes, 30-Minute Tuscan White Bean Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

30-Minute Tuscan White Bean Soup Recipe

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