Tuscan Soup Beans (Print Version)
# Ingredients:
01 -
3 cans of cannellini beans (15 oz each), rinsed well and drained.
02 -
1 finely diced yellow onion.
03 -
4 minced garlic cloves.
04 -
2 big carrots, chopped into small pieces.
05 -
¼ teaspoon of seasoning blend made for Italian dishes.
06 -
2 tablespoons of olive oil.
07 -
⅓ cup of dry white wine like pinot grigio.
08 -
1 stick of celery, diced.
09 -
1 teaspoon of salt, to taste.
10 -
2 bay leaves.
11 -
2½ to 4 cups of broth made from vegetables.
12 -
2 cups of kale, stems off and chopped up.
13 -
¼ teaspoon each of black pepper, red chili flakes, and dried oregano.
14 -
1 tablespoon tomato paste.
15 -
1 teaspoon of dried thyme.
# Instructions:
01 -
Use a large pot and warm up the oil. Toss the onion in and cook it until it gets a light golden color.
02 -
Next, mix in the garlic, carrots, and celery. Let it cook for about 10 minutes, stirring occasionally, until they’re soft and develop a bit of color.
03 -
Pour the wine into the pot. Cook and stir until most of the liquid is gone, around 5-7 minutes.
04 -
Put in everything else except the kale. Turn the heat up until it boils. Cover, lower heat, and let it simmer for 15 minutes.
05 -
Take out the bay leaves. Blend about 2½-3 cups of the soup until smooth, then stir it back into the pot.
06 -
Add the kale to the soup. Let it simmer until the kale softens. Adjust the taste with more salt, pepper, or even a squeeze of lemon, if you want.
# Notes:
01 -
Start with less broth and add more as needed for your preferred consistency.
02 -
Wine adds extra depth, but feel free to skip it if you'd rather not use it.