30-Minute Tuscan White Bean Soup

Name: 30-Minute Tuscan White Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 850 grams white beans (cannellini or great northern), with their liquid; 237 milliliters medium carrots, finely diced (about; 237 milliliters ribs celery, finely diced (about; 946 milliliters homemade or low-sodium canned chicken broth; 4 cloves garlic, minced on a microplane grater; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil, plus more for serving; 237 milliliters medium onion, finely diced (about; 3 inches parmesan rind (optional); 4 servings Parmigiano-Reggiano for serving; 1 teaspoons dried red pepper flakes; 4 sprigs 6-inch sprigs rosemary, leaves finely chopped and stems reserved; 710 milliliters roughly chopped kale or swiss chard leaves

30-Minute Tuscan White Bean Soup might be just the main course you are searching for. Watching your figure? This gluten free recipe has 508 calories, 32g of protein, and 18g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up onion, parmigiano-reggiano, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat olive oil in a large saucepan over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Garlic

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.

Ingredients you will need

Chicken Broth

Bay Leaves

Parmesan

Rosemary

Beans

Kale

Beef

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.

Ingredients you will need

Salt And Pepper

Bay Leaves

Rosemary

Beans

Soup

Equipment you will use

Food Processor

Immersion Blender

Blender

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.

Ingredients you will need

Extra Virgin Olive Oil

Rosemary

Parmigiano Reggiano

Bread