Stir up a big batch of this comforting Tuscan White Bean Soup to warm your chilly days. Healthy, hearty and full of flavor, this recipe is totally versatile and makes plenty of leftovers.
Active Time: 20 minutes | Total Time: 30 minutes | Yield: Makes 2 quarts, serving 8
- 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
- Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
- Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
- Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread
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