Yield: 6 servings
Creamy Tuscan White Bean Soup
This Tuscan white bean soup is the perfect cozy way to warm up on busy weeknights! Packed with veggies + totally creamy and delicious without using any heavy cream, it's sure to become a family favorite dinner...
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup yellow onion, chopped (about 1 med. onion)
- 1 cup carrots, diced (about 2 med. carrots)
- 1 cup celery, sliced (about 3 celery ribs)
- 1/4 teaspoon dried red pepper flakes
- 4 cloves garlic, pressed
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1 quart low-sodium chicken broth
- 3 (15-oz.) cans cannellini beans with liquid, 1 can reserved
- 3 to 4 cups roughly chopped kale leaves
- Kosher salt and freshly ground black pepper
- Shaved Parmesan cheese (optional, for serving)
Instructions
- Sauté the carrots, celery and onions in extra virgin olive oil until softened, about 5 minutes. Add the hot pepper flakes and pressed garlic, and stir constantly for an additional minute.
- Add two cans of the cannellini beans (liquid and all), the chicken broth, and the rosemary, thyme and bay leaves to the sautéd veggies. Bring to a boil, stir in the chopped kale leaves, and then turn down to a simmer for about 10 minutes
- Purée the remaining can of cannellini beans in a food processor or blender. Stir the purée into the soup, and simmer for an additional 5 minutes. Season to taste with kosher salt and pepper.
- Serve topped with shaved Parmesan cheese and a loaf of crusty French bread.