Creamy Tuscan White Bean Soup
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) Cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh kale, chopped with stems removed
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables have softened and the onions are translucent.
- Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for just 1 minute until the garlic becomes fragrant, being careful not to let it burn.
- Add the drained Cannellini beans and the vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes to allow the flavors to meld together.
- Use a potato masher or the back of a large spoon to smash about one-third of the beans directly in the pot. This releases the starches and makes the soup naturally creamy. For an even smoother texture, you can use an immersion blender for a few quick pulses.
- Stir in the chopped kale and the heavy cream. Cook for another 2 to 3 minutes until the kale has wilted into the soup. Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste.
Find it online: https://www.pleasecook.com/dinner/creamy-tuscan-white-bean-soup/