Tuscan Soup with Cannellini Beans
This rustic Tuscan Soup with Cannellini Beans is loaded with tender beans, savoury vegetables, and a touch of white wine, all simmered together in a rich and creamy vegetable broth. Garnished with fresh herbs and topped with crispy toasted baguette slices and melty Gruyère cheese, this soup is a great big bowl of comfort.
Ingredients
- 1/4 cup olive oil
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 tsp Red pepper flakes
- 1/2 cup white wine
- 3 cups vegetable broth
- 2 15 oz cans Cannellini beans drained and rinsed
- 1 large tomato chopped
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 3 cups chopped kale
- 2 Tbsp chopped fresh basil or parsley
- 1/2 cup heavy cream
- Baguette slices toasted
- Gruyere cheese about 1/2 cup per serving, grated
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add in the diced onion, chopped carrots, and diced celery.
- Cook, stirring occasionally, for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and red pepper flakes. Cook for another minute until the garlic is fragrant.
- Pour in the white wine and allow to simmer for 2-3 minutes, until the wine reduces slightly.
- Stir in the vegetable broth, cannellini beans, tomato, bay leaf, oregano, and thyme.
- Bring the mixture to a boil, reduce the heat to low and let the soup simmer for about 15 minutes.
- Add in the chopped kale, cream and basil or parsley. Cook for another 5 minutes until the kale is tender.
- Divide the soup into oven-safe serving bowls. Top each bowl with baguette slices and a generous layer of cheese.
- Broil until the cheese is melted and bubbly. Serve.
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