Tuscan Bean Soup

1
linda hennessey

By
@goirish86

Delicious and healthy soup.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.

  • 2 Tbsp
    extra virgin olive oil
  • 1 medium
    yellow onion, diced
  • 2 medium
    carrots, diced
  • 2 stalk(s)
    celery, diced
  • 1 medium
    zucchini, diced
  • 1 medium
    yellow summer squash, diced
  • ADD BELOW INGREDIENTS. COOK 30 SECONDS.

  • 4 clove
    garlic, pressed
  • 1/4 tsp
    red pepper flakes
  • 1/4 tsp
    dried thyme
  • 1/2 tsp
    dried rosemary
  • STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.

  • 1 qt
    vegetable or chicken broth
  • 2 can(s)
    cannellini beans, drained and rinsed (14 oz)
  • 1 can(s)
    diced tomatoes with juices (14 oz)
  • ADD KALE. COVER POT. SIMMER 15 MINUTES.

  • 3 c
    kale, chopped ribs removed
  • USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:

  • 2 tsp
    salt
  • 1 tsp
    ground black pepper
  • 1 Tbsp
    white sugar
  • 1 Tbsp
    white wine vinegar
  • SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD

How to Make Tuscan Bean Soup

Step-by-Step

  1. Note: If you don't have an immersion blender, spoon transfer small amounts to a counter top blender and puree.

Printable Recipe Card

About Tuscan Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American



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