Dinner
Tuscan White Bean Soup
Creamy white beans simmer in savory broth until velvety, mingling with sweet onion, carrot, and celery. Tender kale and bright tomatoes fold in at the finish, delivering a hearty bowl rich with Parmesan depth.
- Total
- 2 hr 18 min
- Prep
- 45 min
- Cook
- 1 hr 33 min
- Serves
- 10
Nutrition per Serving
- Calories
- 270
- Protein
- 15g
- Carbs
- 44g
- Fat
- 3g
- Fiber
- 21g
- Sugar
- 7g
- Sodium
- 377mg
Ingredients
- 1 lb dried cannellini or great northern beans
- 1 tbsp olive oil
- 1 1/2 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 tbsp chopped fresh garlic
- 4 cup low-sodium chicken broth
- 4 cup water
- 2 dried bay leaves
- 1 Parmesan rind (optional; see Tip)
- 6 cup chopped fresh kale
- 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic & oregano, drained
- 2 tsp minced fresh rosemary
- 3 tbsp white-wine vinegar
- 1 tsp salt
- Ground pepper, to taste
Instructions
- Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. (To quick-soak, see Tip.) Drain and rinse the beans.
- Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute.
- Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Increase heat to high, bring to a boil, and cook for 5 minutes. Reduce heat to low, partially cover, and simmer until the beans are nearly tender, 45 to 50 minutes.
- Stir in kale, tomatoes, and rosemary. Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.
- Discard bay leaves and Parmesan rind, if using. Stir in vinegar and salt; season generously with pepper.