Description
A cozy and savory Tuscan soup filled with tender beans, wilted greens, fragrant garlic, and a light tomato-broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Pinch of red pepper flakes
- 1 (14-oz) can diced tomatoes
- 3 cups low-sodium chicken or vegetable stock
- 2 (15-oz) cans cannellini beans, drained
- 4 cups chopped kale or Swiss chard
- 2 tablespoons lemon juice
- 2 tablespoons grated Parmesan cheese or extra-virgin olive oil
Instructions
- Heat olive oil in a heavy Dutch oven over medium heat, sweat onions, carrots, and celery for 6–8 minutes until soft.
- Add minced garlic, oregano, thyme, and red pepper flakes, cooking for 30–45 seconds.
- Stir in diced tomatoes, stock, and drained cannellini beans, then simmer for 15–20 minutes.
- Add chopped greens and cook until tender, about 5 minutes.
- For creaminess, blend 2 cups of the soup and stir back in.
- Finish with lemon juice and Parmesan or olive oil.
Notes
For a creamier texture, partially blend the soup. To enhance flavor, pair with crusty bread or garlic-rubbed crostini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg