ALL OF THE BEANS.
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Tuscan Tomato White Bean Soup
A smooth soup that delivers a taste of the Mediterranean, this delicious dish is worth the wait! Recipe created for Bush's® by Brandy O’Neil, author of cooking blog Nutmeg Nanny
- Prep Time
15 Mins
- Cook Time
45 Mins
- Serves
about 4 to 6
Ingredients
- 2 Tbsp extra virgin olive oil
- 6 regular-sized carrots, ½ inch slices
- 1 medium sized yellow onion, diced
- 1 Tbsp fresh rosemary, minced
- 1 Tbsp minced fresh thyme leaves
- ¼ tsp crushed red pepper flakes
- 4 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes
- 2 (16 oz) cans Bush's® White Beans, drained and rinsed
- 6 cups vegetable stock
- 2 cups sliced Tuscan kale
- Kosher salt, to taste (or medium fine sea salt)
- Black pepper, to taste
Optional Toppings
Grated Parmesan
Cooking Instructions
- 1HEAT
In large soup pot, add olive oil and set over medium high heat.
- 2SAUTE
When oil is hot, add onion, carrots, rosemary, thyme and red pepper flakes. Sauté for about 10 minutes or until onions are translucent and carrots are just starting to soften. Add in garlic and sauté for about 1 minute or until fragrant.
- 3COMBINE
Pour in tomatoes, beans and vegetable stock. Stir to fully combine.
- 4SIMMER
Turn heat down to medium and simmer for 30 minutes. At this point, carrots should be soft and fully cooked, but not mushy.
- 5COMBINE
Add in kale and let it soften in the warm soup, about 5 minutes.
- 5SEASON
Taste soup and season with desired amount of kosher salt and black pepper. Serve hot with a sprinkling of Parmesan cheese.