30-Minute Tuscan White Bean Soup

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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30-Minute Tuscan White Bean Soup

About This Recipe

Yield:Makes 2 quarts, serving 8
Active time:20 minutes
Total time:30 minutes
This recipe appears in: 3 Easy Bean Soups in 30 Minutes or Less
Rated:

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 ribs celery, finely diced (about 1 cup)
  • 4 cloves garlic, minced on a microplane grater
  • 1/2 teaspoon dried red pepper flakes
  • 1 quart homemade or low-sodium canned chicken broth
  • 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
  • 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
  • 1 (3-4 inch) chunk parmesan rind (optional)
  • 2 bay leaves
  • 3 to 4 cups roughly chopped kale or swiss chard leaves
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano for serving

Procedures

  1. 1

    Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.

  2. 2

    Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.

  3. 3

    Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.

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