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Tuscan White Bean Rustic Winter Hug

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 5 cloves garlic minced
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 6 cups vegetable or chicken broth
  • 1 14-ounce can diced tomatoes with juices
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups fresh kale or spinach roughly chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • Parmesan cheese for serving

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until vegetables are softened.
  2. Add garlic and cook for 1 minute, stirring frequently until aromatic.
  3. Pour in the broth and diced tomatoes. Add rosemary, thyme, and bay leaf. Stir well to combine.
  4. Add the cannellini beans and bring soup to a boil. Reduce heat and simmer for 20 minutes to let flavors meld together.
  5. For a creamier texture, use a potato masher or immersion blender to partially mash about half the beans against the side of the pot.
  6. Stir in the kale or spinach and cook for 5 more minutes until wilted. Season with salt and pepper. Remove bay leaf before serving.
  7. Ladle into bowls and top with freshly grated Parmesan cheese and a drizzle of olive oil.