Tuscan White Bean Soup

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CategoryTags, , DifficultyIntermediate

A simple inexpensive soup for a hearty meal that will warm you up from the inside out! Add a hunk of whole-wheat crusty bread and a drizzle of olive oil to complete this tasty meal, great for lunch or dinner.

Yields1 Serving
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 1 lb dried cannellini or great northern beans
 2 tbsp olive oil
 1 ½ cups diced onion
 1 cup diced carrots
 1 cup diced celery
 2 tbsp chopped fresh garlic
 6 cups low-sodium chicken or vegetable broth (homemade is best)
 2 dried bay leaves
 1 parmesan rind1 x 2 inches
 6 cups chopped fresh kaleremove ribs first
 1 can diced tomatoes
 2 tsp fresh minced rosemaryjust leaves, toss stems
 2 tsp fresh minced oreganojust leaves, toss stems
 3 tbsp white-wine vinegar
 1 tsp Celtic sea salt
 1 tsp fresh cracked black pepper

1

Place dried beans in large bowl and pick over and sort out any bits (non-bean related). Rinse under cold water and drain. Add 3 quarts cold water, cover and soak at room temperature for 8-20 hours. Drain and rinse beans.

2

Heat 1 Tbsp. oil in a large Dutch oven or pot on medium heat. Add onion, carrot and celery and cook until starting to soften. Stir in garlic and cook until the onion is translucent and garlic is fragrant. Approximately 8-10 minutes.

3

Stir in broth, soaked beans, bay leaves and Parmesan rind. Increase heat to high and bring to a boil, cooking for 5 minutes. Reduce heat to low and partially cover. Simmer until the beans are slightly tender, 45-50 Minutes. (If using canned beans, simmer time is only 15-20 minutes).

4

Stir in kale, tomatoes, rosemary, oregano, vinegar, salt and pepper.

5

Before serving, discard bay leaves and Parmesan rind. Ladle soup into a bowl and drizzle remainder of olive oil over the top. Serve with a side of whole-wheat crusty bread and enjoy!

6

TIP 1: To quick-soak beans place them in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.

7

TIP 2: A secret for any soup base, keep your parmesan cheese rind after you’ve shaved all the cheese off. I like to cut in 1 by 2 inch cubes and store in a sandwich bag, label and keep in the freezer. Add to any soup when you add water/broth and take out just before serving.

8

NOTES: You can also use canned, rinsed cannellini beans if you have them on hand.

Ingredients

 1 lb dried cannellini or great northern beans
 2 tbsp olive oil
 1 ½ cups diced onion
 1 cup diced carrots
 1 cup diced celery
 2 tbsp chopped fresh garlic
 6 cups low-sodium chicken or vegetable broth (homemade is best)
 2 dried bay leaves
 1 parmesan rind1 x 2 inches
 6 cups chopped fresh kaleremove ribs first
 1 can diced tomatoes
 2 tsp fresh minced rosemaryjust leaves, toss stems
 2 tsp fresh minced oreganojust leaves, toss stems
 3 tbsp white-wine vinegar
 1 tsp Celtic sea salt
 1 tsp fresh cracked black pepper

Directions

1

Place dried beans in large bowl and pick over and sort out any bits (non-bean related). Rinse under cold water and drain. Add 3 quarts cold water, cover and soak at room temperature for 8-20 hours. Drain and rinse beans.

2

Heat 1 Tbsp. oil in a large Dutch oven or pot on medium heat. Add onion, carrot and celery and cook until starting to soften. Stir in garlic and cook until the onion is translucent and garlic is fragrant. Approximately 8-10 minutes.

3

Stir in broth, soaked beans, bay leaves and Parmesan rind. Increase heat to high and bring to a boil, cooking for 5 minutes. Reduce heat to low and partially cover. Simmer until the beans are slightly tender, 45-50 Minutes. (If using canned beans, simmer time is only 15-20 minutes).

4

Stir in kale, tomatoes, rosemary, oregano, vinegar, salt and pepper.

5

Before serving, discard bay leaves and Parmesan rind. Ladle soup into a bowl and drizzle remainder of olive oil over the top. Serve with a side of whole-wheat crusty bread and enjoy!

6

TIP 1: To quick-soak beans place them in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.

7

TIP 2: A secret for any soup base, keep your parmesan cheese rind after you’ve shaved all the cheese off. I like to cut in 1 by 2 inch cubes and store in a sandwich bag, label and keep in the freezer. Add to any soup when you add water/broth and take out just before serving.

8

NOTES: You can also use canned, rinsed cannellini beans if you have them on hand.

Tuscan White Bean Soup