Tuscan White Bean Soup
Ribollita's lighter cousin — cannellini beans simmered with rosemary, garlic, and tomatoes, finished with a wide pour of olive oil.
Ingredients
- cannellini beans2 (15 oz) cans, drained
- yellow onion1, diced
- carrot1, diced
- celery2 stalks, diced
- garlic4 cloves, minced
- fresh rosemary1 sprig
- canned diced tomatoes1 (15 oz) can
- vegan vegetable stock5 cups
- lacinato kale4 cups, chopped
- extra-virgin olive oil1/4 cup, plus more to finish
Steps
Sweat vegetables until soft.
Sweat onion, carrot, and celery in olive oil over medium heat with a pinch of salt until soft, 8 minutes.
Cook garlic, rosemary, and tomatoes.
Stir in garlic and rosemary; cook 1 minute. Add tomatoes and cook 5 minutes until jammy.
Simmer beans and stock, mash some beans.
Add the beans and stock. Simmer 15 minutes. Use a potato masher to crush about a third of the beans for body.
Cook kale until tender and season.
Stir in the kale and cook until just tender, 4 minutes. Season with salt and pepper.
Ladle soup and finish with olive oil.
Ladle into bowls and finish each with a generous slick of olive oil.
Nutrition, per serving. 230 calories. Protein 10.5 grams, 18 percent. Carbs 28 grams, 47 percent. Fat 9.5 grams, 36 percent. Fiber 7 grams, sugar 6 grams, saturated fat 1.3 grams, sodium 700 milligrams. Estimated from ingredients.
