Tuscan White Bean Soup

Ingredients

  • 1/8 cup olive oil

  • 2 cups diced onion

  • 1 cup diced carrot

  • 1 cup diced fennel bulb

  • 4-6 cloves garlic, roughly chopped

  • 1 tsp black pepper

  • 1/4 tsp crushed red pepper flakes

  • 1 tsp salt

  • 2-3 medium tomatoes, diced

  • 6 cups kale, chopped

  • splash white wine

  • 6 cups vegetable or chicken stock

  • Parmesan rind

  • 3 cups cooked cannellini or great northern white beans

  • 1/2 cup chopped fresh Italian parsley

  • freshly grated Parmesan cheese

  • 1/2 cup olive oil

  • zest of one large lemon

  • 4 cloves garlic, sliced

  • 2 rosemary sprigs

Make

  1. Combine 1/2 cup olive oil, lemon zest, 4 cloves sliced garlic, and sprigs of rosemary in a small bowl or jar. Let sit on counter
  2. In dutch oven, heat oil over medium and saute onions for 6-8 minutes
  3. Lower heat to medium-low and add carrots, fennel, garlic, salt, pepper, and chili flakes. Cook an additional 7-9 minutes
  4. Add tomatoes, kale, and splash of white wine. Satue for 7-8 minutes, stirring occasionally
  5. Add stock, beans, and Parmesan rind. Bring to boil and then turn down heat and simmer for 15 minutes
  6. Stir in parsley, adjust seasonings to taste
  7. Serve drizzled with lemon garlic oil and freshly grated Parmesan

TIME | 1 hours

YIELD | 6-8 servings

TAGS | Italian, Soups-stews

PAIR | Classic Grilled Cheese , Saturday White Bread

NOTES |

  • Thanks Lauren and Miles for bringing this recipe to my attention!

  • Store leftover lemon garlic oil in refrigerator

  • Blend 1-2 cups of soup for a thicker soup