Chef John'S Tuscan Bean Soup Recipe

Name: Chef John'S Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 onion, diced; 1 stalk celery, diced; 1 carrot, diced; 3 cloves garlic; 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained; 4 cups chicken broth; salt to taste; freshly ground black pepper to taste; 1/2 teaspoon chopped fresh rosemary; 1/2 teaspoon fresh thyme leaves; 1/2 teaspoon cayenne pepper, or to taste; 1/3 cup creme fraiche; 1/2 lemon, juiced; 1 1/2 cups fresh bread cubes; 2 tablespoons olive oil; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste; 1 tablespoon chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
4 cups chicken broth
salt to taste
freshly ground black pepper to taste
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon fresh thyme leaves
1/2 teaspoon cayenne pepper, or to taste
1/3 cup creme fraiche
1/2 lemon, juiced
1 1/2 cups fresh bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

1
Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
2
Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
3
Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

648

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 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 1 onion, diced, 1 stalk celery, diced, and more.

Yes, Chef John'S Tuscan Bean Soup 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.

Chef John'S Tuscan Bean Soup

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