Cook and Scale
Tuscan White Bean Soup
4 servings · 50 min total
A silky, rustic soup of cannellini beans and kale scented with rosemary and finished with good olive oil. Simple Tuscan cooking at its best.
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 4 garlic, minced
- 2 fresh rosemary
- 800 g cannellini beans, drained
- 1 l vegetable stock
- 200 g kale, chopped
- 1 tbsp red wine vinegar
- salt to taste
- black pepper to taste
Contains: Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the vegetables — Heat the olive oil in a pot and soften the onion, carrot, and celery for 8 minutes.
- 2.
Bloom garlic and rosemary — Add the garlic and rosemary and cook for 2 minutes until fragrant.
- 3.
Blend to thicken the soup — Add the beans and stock. Blend about a third of the soup to thicken it, then return it to the pot.
- 4.
Simmer the kale — Add the kale, season, and simmer for 15 minutes until the greens are tender.
- 5.
Finish with vinegar and oil — Stir in the red wine vinegar, adjust the seasoning, and finish with a drizzle of olive oil.