30-Minute Tuscan White Bean Soup Recipe

Name: 30-Minute Tuscan White Bean Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8
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

3 Easy Bean Soups in 30 Minutes or Less

30-Minute Tuscan White Bean Soup Recipe

Cook 30 mins

Active 20 mins

Total 30 mins

Serves 8 servings

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.

This Recipe Appears In

3 Easy Bean Soups in 30 Minutes or Less

Nutrition Facts (per serving)
214	Calories
5g	Fat
33g	Carbs
12g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	214
% Daily Value*
Total Fat 5g	6%
Saturated Fat 1g	5%
Cholesterol 1mg	0%
Sodium 568mg	25%
Total Carbohydrate 33g	12%
Dietary Fiber 8g	27%
Total Sugars 4g
Protein 12g
Vitamin C 24mg	121%
Calcium 154mg	12%
Iron 4mg	24%
Potassium 858mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.