30-Minute Tuscan White Bean Soup Recipe | Recipe Cart
The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling.
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Cooking tools:
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- Saucepan
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cup
- Ladle
- Mixing bowl
- Grater
- Toaster
- Bread knife
- Measuring spoon
- Colander
- Can opener
- Stove
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about 1 cup)
- 2 ribs celery, finely diced (about 1 cup)
- 4 cloves garlic, minced on a microplane grater
- 1/2 teaspoon dried red pepper flakes
- 1 quart homemade or low-sodium canned chicken broth
- 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
- 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
- 1 (3-4 inch) chunk parmesan rind (optional)
- 2 bay leaves
- 3 to 4 cups roughly chopped kale or swiss chard leaves
- Kosher salt
- freshly ground black pepper
- Parmigiano-Reggiano for serving
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