Creamy Tuscan White Bean Soup
This Tuscan bean soup recipe is the perfect cozy way to warm up on busy weeknights! Packed with kale and cannelllini beans + totally creamy and delicious without using any heavy cream.
Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 2 medium carrots diced
- 3 medium celery stalks sliced in half moons
- ¼ teaspoon red pepper flakes
- 4 garlic cloves pressed
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 2 bay leaves
- 1 quart chicken stock
- 3 (15.5-ounce) cans cannellini beans or navy beans, with liquid, 1 can reserved
- 4 cups kale roughly chopped
- kosher salt to taste
- freshly ground black pepper to taste
- shaved parmesan cheese for serving (optional)
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), along with the chicken stock, rosemary, thyme, and bay leaves to the sautéed veggies. Bring to a boil. Stir in the chopped kale leaves and then simmer for 10 minutes
- Purée the remaining can of cannellini beans and liquid in a food processor or blender. Stir the puréed bean mixture into the soup, and simmer for an additional 5 minutes. Season to taste with kosher salt and freshly ground black pepper.
- Serve topped with shaved Parmesan cheese and a loaf of crusty French bread.
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 37g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 441mg | Fiber: 10g | Sugar: 7g
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