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Tuscan Bean Soup

Tuscan Bean Soup

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  • Makes: 10 to 12 servings
  • Yield: 2 quarts
  • Hands On 20 mins
  • Total Time 26 hrs including soaking overnight

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Flecked with a grab bag of hearty vegetables, this healthy soup hums with garlic and crushed red pepper. The recipe comes from La Soupe, a nonprofit cafe in Cincinnati.

Ingredients

  • 8 ounces dried white beans (cannellini, great Northern, ornavy)
  • 2 quarts water
  • 3 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped fennel
  • 1/2 cup chopped carrot
  • 2 tablespoons minced garlic
  • 2 cups 1-inch pieces torn lacinato kale
  • 1 1/4 teaspoons crushed red pepper
  • 1 teaspoon black pepper
  • 1/4 cup white wine
  • 6 cups chicken or vegetable broth
  • 2 bay leaves
  • 1/4 cup finely chopped fresh parsley
  • Salt to taste

Directions

  1. Place beans in a large lidded pot. Cover with water; soak 8 hours or overnight in the refrigerator. Drain and rinse beans; set aside.
  2. In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until soft and translucent, about 3 minutes. Add fennel and carrot; cook until tender, about 5 minutes more. Add garlic; cook until fragrant, about 1 minute. Add kale; cook, stirring, until wilted, about 1 minute. Add crushed red pepper and black pepper; cook 30 seconds. Add wine; cook until almost evaporated. Add beans, broth and bay leaves.
  3. Bring mixture to a low boil. Reduce heat and simmer, covered, until beans are very tender and broth has thickened slightly, about 1 1/2 hours. Add parsley and season with salt before serving.

Nutrition Facts

(Tuscan Bean Soup)

Servings Per Recipe 10, Thiamin (mg) 0, pro. (g) 8, calcium (mg) 104, sugar (g) 2, Potassium (mg) 611, fiber (g) 7, sodium (mg) 474, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 171, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 23, Niacin (mg) 1, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 0, Fat, total (g) 6, vit. C (mg) 27, cal. (kcal) 173, vit. A (IU) 3315, iron (mg) 2

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