Tuscan White Bean Soup
This Tuscan White Bean Soup is a hearty Italian-inspired soup made with creamy cannellini beans, tomatoes, kale, cabbage, and aromatic vegetables. Finished with freshly grated Parmigiano Reggiano and extra virgin olive oil, it's an easy, comforting soup that's perfect for late fall and winter.
Servings: 6 Servings
Ingredients
- 1 small onion diced
- 2 medium carrots diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 1-2 tbsp tomato paste
- 1 tsp fennel pollen or crushed fennel seeds
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 15oz can Cannellini beans, blended until smooth
- 3 15oz cans Cannellini beans, drained and rinsed
- 1 28oz can whole tomatoes, drained & crushed by hand
- 6-8 cups vegetable or chicken broth
- 1 bunch kale stems removed and leaved chopped
- 1 small cabbage shredded
- Salt & Pepper to taste
- EVOO as needed
- Parmigiano Reggiano freshly grated
- Crusty Italian bread optional
Instructions
- Heat olive oil in a pot, and add the carrots, onion, celery and a nice pinch of salt. Cook until softened.
- Add the tomato past, garlic, fennel pollen, coriander, and red pepper flakes. Cook for about 2-3 minutes until fragrant and until the tomato paste turns deep red in color.
- Add the blended beans, and stir until combined. Then add the whole beans, and tomatoes. Season with salt and mix until combined.
- Add the chicken stock, bring to a simmer, cover, and cook for about 30-40 minutes.
- Add the kale and cabbage and cook for another 10-15 minutes. Taste and adjust seasoning as needed.
- Transfer to bowls, top with freshly grated parm and a drizzle of EVOO. Serve with crusty bread and enjoy!