Tuscan  Bean Soup

the gingered whisk

Tuscan white bean kale soup is a delicious weeknight soup that is ready in 30 minutes! Made with plenty of vegetables, cannellini beans, and herbs, this vegetarian meal is easy to make! Serve this creamy soup with parmesan toast for a complete meal that is comforting and delicious.

- The Gingered Whisk

White Beans

Key Ingredient

Tuscan White Bean Soup – olive oil – Onion, peeled and small diced – Carrots, peeled and sliced – celery, diced – garlic cloves, peeled and minced – white cannellini beans, rinsed and drained  – low sodium chicken stock – kale, roughly chopped – dried oregano – fresh thyme sprigs – salt – ground black pepper – milk

Ingredients

Parmesan Toasts – Italian bread cut into thick slices – olive oil – grated Parmesan cheese

Ingredients

Tuscan White Bean Soup Recipe

Yield

8 Servings

Prep Time

10 Minutes

Total Time

50 Minutes

1. Chop the onion, carrots, celery, and garlic. Open the cans of beans and rinse and drain. Roughly chop the kale and set aside. Slice the bread.

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2. Heat the olive oil in a large soup pot.

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3. When hot, add the diced onion, diced carrots and diced celery.

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4. Sauté on medium heat, stirring frequently, until the vegetables soften and become translucent.

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5. Stir in the minced garlic and continue cooking for 1 more minute.

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6. In a food processor or blender, combine 1 cup of the beans and ½ cup of the stock. Puree until smooth and add to the pot. This will thicken the soup.

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7. Stir the remaining beans and chicken stock into the pot.

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8. Season with the dried oregano, salt, pepper and fresh thyme.

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9. Cover, reduce the heat to low and cook for 20 minutes.

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10. Add the chopped kale and continue cooking, covered, for an additional 10 minutes.

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11. Pre-heat the oven to 400 degrees.

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12. Brush the sliced bread with the olive oil and sprinkle with the Parmesan cheese. Place on a sheet pan in the oven for 10 minutes or until the bread is toasted.

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13. Once the soup is ready if you’d like it a little thicker, mash some of the beans with a potato masher.

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14. Remove the sprigs of thyme, and stir in the milk.

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15. Serve hot with the toasted bread.

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Enjoy!

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