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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
- Temps de préparation
15 Min
- Temps de cuisson
45 Min
- Pour
about 4 to 6
Ingrédients
- 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
Garnitures facultatives
Grated Parmesan
Instructions de cuisson
- 1CHAUFFER
In large soup pot, add olive oil and set over medium high heat.
- 2FAIRE SAUTER
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.
- 3MÉLANGER
Pour in tomatoes, beans and vegetable stock. Stir to fully combine.
- 4FAIRE MIJOTER
Turn heat down to medium and simmer for 30 minutes. At this point, carrots should be soft and fully cooked, but not mushy.
- 5MÉLANGER
Add in kale and let it soften in the warm soup, about 5 minutes.
- 5ASSAISONNER
Taste soup and season with desired amount of kosher salt and black pepper. Serve hot with a sprinkling of Parmesan cheese.