Creamy Tuscan White Bean Soup
A cozy, one-pot Tuscan white bean soup made creamy by blending cannellini beans instead of using cream, finished with kale, rosemary, and parmesan.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
- 4 cups low-sodium vegetable broth, divided
- 1 parmesan rind optional but recommended
- 3 cups chopped kale, stems removed
- 1/2 cup grated parmesan cheese, plus more for serving
- 1 tablespoon lemon juice
- salt and black pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté for 5 to 6 minutes, until softened.
- Stir in the minced garlic, tomato paste, dried rosemary, and dried thyme. Cook for 1 minute, until fragrant.
- Add one can (15 ounces) of the drained cannellini beans to a blender with 1 cup of the vegetable broth. Blend until smooth.
- Pour the blended bean mixture into the pot along with the remaining 3 cups of broth, the second can of whole cannellini beans, and the parmesan rind (if using).
- Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 minutes, stirring occasionally.
- Stir in the chopped kale and simmer for 3 to 5 minutes, just until wilted and bright green.
- Remove the parmesan rind. Stir in the grated parmesan and lemon juice, then season with salt and black pepper to taste.
- Ladle into bowls and serve hot with extra parmesan on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days; flavor deepens overnight. Freeze in individual portions for up to 3 months (best without the kale added; stir in fresh kale after reheating).