Soup is one of my favorite things to make. No matter if you are just learning to cook or a seasoned pro, it’s just one of those things that is hard to mess up! In addition to Soups being near fool-proof, they allow you to help exercise a lot of your creativity as well =) I love Soups like the Tuscan White Bean Soup these on rainy days. Especially during Autumn & Winter, and when someone is feeling under the weather. For me… it is always the answer! I hope this soup bring you as much coziness as it does me. Pour some in a mug, snuggle under a warm blanket & Enjoy! Cheers!
Tuscan White Bean Soup Recipe
Ingredients
- 8 cups Chicken Stock ( may use Vegetable if preferred )
- Juice of 1 small Lemon
- 4 tablespoons unsalted Butter
- 4 LG Celery Stalks ( diagonally sliced )
- 1 LG Carrot ( small diced )
- 2 LG Shallots ( chopped )
- 4 LG cloves Garlic ( minced )
- 3 stalks fresh Kale ( de-stemmed& hand-shredded )
- 3 sprigs fresh Rosemary
- 5 15 oz Cannellini Beans ( drained & rinsed )
- 1 15 oz Great Northern Beans ( drained & rinsed )
- 1 tablespoon Herbs de Provence
- 1/4 teaspoon Crushed Red Pepper Flakes
- Sea Salt
- Black Pepper
Instructions
- In a large soup pot over medium / low heat, melt Butter.Add Rosemary sprigs, Crushed Red Pepper, Shallots,Carrots and Celery. Cook until Veggies are softened.Add Garlic and a generous pinch of Salt. Stir and let cook about 5-7 minutes.Fish out sprigs of Rosemary & discard.Add Cannellini Beans, Lemon Juice, Chicken Stock & another pinch of Salt. Stir and bring to a boil. Cover and reduce heat. Let simmer about 20-25 minutes.Using an immersion blender, puree the soup.Add Great Norther Beans & Kale. Stir.Let simmer uncovered about 15 minutes until liquid has cooked down a bit & soup has thickened slightly.Add another pinch of Salt and freshly Ground Black Pepper. Serve with warm crusty bread! Enjoy!!! Buon Appetito e Mangia Bene!
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