Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Cook time: 30 min
Total time: 30 min
Yield: Serves 8
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 1 medium onion, finely diced (about 1 cup); 2 medium carrots, finely diced (about 1 cup); 2 ribs celery, finely diced (about 1 cup); 4 cloves garlic, minced on a microplane grater; 1/2 teaspoon dried red pepper flakes; 1 quart homemade or low-sodium canned chicken broth; 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid; 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved; 1 (3-4 inch) chunk parmesan rind (optional); 2 bay leaves; 3 to 4 cups roughly chopped kale or swiss chard leaves; Kosher salt and freshly ground black pepper; Parmigiano-Reggiano for serving

⏱ 30 mins 🍽 Serves 8 🌶 italian 🏷 Soups and Stews

This rustic Italian soup comes together in just half an hour. The flavour base is built on a classic soffritto of onion, carrot and celery, enhanced with garlic and chilli flakes. Simmering with rosemary stems, a Parmesan rind and bay leaves infuses the broth with deep savoury notes. Cannellini beans and kale are added for heartiness, then part of the soup is blended to create a creamy texture. It is finished with a drizzle of olive oil, fresh rosemary and grated Parmesan for serving.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a microplane grater
1/2 teaspoon dried red pepper flakes
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or swiss chard leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving

Method

Warm the olive oil in a large saucepan. Cook the diced onion, carrots and celery, stirring often, until they soften, about 3 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute. Pour in the chicken broth, add the beans with their liquid, rosemary stems, Parmesan rind and bay leaves. Bring to a boil, then reduce to a very gentle simmer. Add the kale, cover the pan and cook for 15 minutes.
Take out and discard the bay leaves and rosemary stems. Use a hand blender to partially puree some of the beans in the pot to thicken the soup. You can also blend 2 cups of soup in a standard blender until smooth, then stir it back into the pot. Taste and season with salt and black pepper.
Serve the soup in bowls. Top each portion with the chopped rosemary leaves, a generous drizzle of extra-virgin olive oil and a grating of Parmigiano-Reggiano. Accompany with slices of toasted crusty bread.

Nutrition (per serving)

Sodium568000 mg

Recipe details

CategorySoups and Stews

Cuisineitalian

AuthorJ. Kenji López-Alt