Tuscan White Bean Soup
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables soften and the onion becomes translucent.
- 2
Add the minced garlic, rosemary, and thyme to the pot. Stir and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3
Add the cannellini beans, diced tomatoes with their juice, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients.
- 4
Bring the soup to a boil, then reduce heat to low. Cover partially and simmer for 20 minutes, allowing the flavors to meld together.
- 5
Using a potato masher or the back of a wooden spoon, gently mash about one-third of the beans against the side of the pot. This will thicken the soup and create a creamier texture while keeping some beans whole.
- 6
Add the chopped kale to the soup and stir it in. Continue to simmer uncovered for 5-7 minutes until the kale is tender but still bright green.
- 7
Remove the bay leaf and discard it. Taste the soup and season with salt and black pepper as needed.
- 8
Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. Serve hot with crusty Italian bread on the side for dipping.
Chef's Note
"This rustic Tuscan soup is comfort in a bowl—serve it with crusty bread for dipping and don't skip the generous drizzle of olive oil and Parmesan on top, which transforms it from simple to sublime."
