Tuscan Winter Greens And White Beans Soup Recipe

Name: Tuscan Winter Greens And White Beans Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: half pound Kale, cleaned and chopped; half pound Savoy Cabbage, cleaned and chopped; half pound Swiss Chard, cleaned and chopped; 1 cup Canned Tomatoes; 1 Onion, finely chopped; half pound Dried White Beans; 1 Potato, peeled and cubed; 1 Carrot, peeled and chopped; 1 Celery stalk, finely chopped; 1 Leek, chopped; 6 Slices of crusty bread, preferably day old; 3 tablespoons Olive oil; Salt and Pepper to taste; 1/4 cup Parlsey, roughly chopped; a bunch Rosemary and thyme

Servings: persons

half pound Kale, cleaned and chopped
half pound Savoy Cabbage, cleaned and chopped
half pound Swiss Chard, cleaned and chopped
1 cup Canned Tomatoes
1 Onion, finely chopped
half pound Dried White Beans
1 Potato, peeled and cubed
1 Carrot, peeled and chopped
1 Celery stalk, finely chopped
1 Leek, chopped
6 Slices of crusty bread, preferably day old
3 tablespoons Olive oil
Salt and Pepper to taste
1/4 cup Parlsey, roughly chopped
a bunch Rosemary and thyme

1
Soak the beans overnight. Drain them and cook them in plenty of water, until al dente. Strain but keep the cooking water. Set aside.
2
Heat the oil on medium heat in a large sauce pan. Saute carrot, onion, leek and parsley until the onion is translucent and soft.
3
Add the tomatoes and stir. Tie together the rosemary and thyme with kitchen twine and put in the pan, securing the string to one of the handles.
4
Add all the prepared vegetables, the potato and some of the beans cooking liquid. Salt and let cook, on medium-low heat, adding more liquid as needed, about 30 minutes.
5
While the greeens are cooking, puree half of the beans in a blender or mixer. Set aside.
6
Once the vegetables are cooked, remove the thyme and rosemary and toss. Puree 1/3 of the greens in a blender or mixer, then put them back in the pan, together with the pureed and whole beans. Let cook for 5 to 10 minutes, and taste for seasoning. Add salt and pepper as needed.
7
Cut the bread slices in half. While the soup, which will be pretty thick, is still hot, ladle some in 6 bowls. Place the bread on top and cover with more soup. Drizzle some extra virgin olive oil and serve. Soup can be made a day ahead, re-heated and assembled.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: half pound Kale, cleaned and chopped, half pound Savoy Cabbage, cleaned and chopped, half pound Swiss Chard, cleaned and chopped, 1 cup Canned Tomatoes, and more.

Yes, Tuscan Winter Greens And White Beans 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.

That's it — enjoy your meal!

Tuscan Winter Greens And White Beans Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions