Cooked - Tuscan White Bean Soup Recipe (vegetarian)

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Tuscan White Bean Soup Recipe (vegetarian)

4.0

2 Tbsp unsalted butter (can sub dairy-free or oil)

1 medium yellow onion (diced)

1 cup diced carrots (2 to 3 carrots)

1 cup diced celery (3 to 4 ribs)

4 cloves garlic (minced)

2 Tbsp tomato paste (25 g)

2 Tbsp sun-dried tomatoes (finely chopped)

1 Tbsp Italian seasoning

1 tsp salt

1 tsp red pepper flakes

4 cups vegetable broth (1 L)

3 15-oz cans cannellini beans (drained, 425 g each)

2 cups kale (chopped)

½ cup heavy cream (120 mL)

½ cup grated parmesan (35 g)

Flavor Base: In a large pot set over medium, heat 2 Tbsp unsalted butter. Add 1 medium yellow onion, 1 cup diced carrots, 1 cup diced celery, and 4 cloves garlic. Cook until onion is soft and fragrant, about 5 minutes.
Seasonings: Stir in 2 Tbsp tomato paste, 2 Tbsp sun-dried tomatoes, 1 Tbsp Italian seasoning, 1 tsp salt, and 1 tsp red pepper flakes. Continue cooking for 3 minutes until fragrant.
Fillings: Add 4 cups vegetable broth, 3 15-oz cans cannellini beans, and 2 cups kale. Cover and let simmer for at least 10 minutes, or until kale is soft.
Serve: Remove from heat and stir in ½ cup heavy cream and ½ cup grated parmesan. Serve warm, optionally topped with croutons and fresh herbs.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created last week

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