Tuscan Bean Soup

Name: Tuscan Bean Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: ***For the soup:***; 2 tablespoons olive oil; 1 onion, peeled and diced into small pieces; 3 carrots, peeled and sliced; 2 stalks celery, diced; 2 cloves garlic, peeled and minced; 3 (15-ounce) cans white cannellini beans, rinsed and drained; 5 cups low-sodium vegetable stock; 1/2 teaspoon dried oregano; fresh thyme sprigs, to taste; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 pound kale, roughly chopped; 2 tablespoons milk; ***For the parmesan toast:***; 1 loaf Italian bread, cut into thick slices; 1/4 cup olive oil; 1/4 cup parmesan cheese, grated

Vegetarian Stove-Top Oven

Time: 50 minutes

Yield: 8 servings

About

Need a break from meat-heavy dishes, yet craving something steaming, satisfying, and savory? Tuscan Bean Soup is the hearty spoon-dipping solution for your hunger! It's loaded with smooth white cannellini beans and plenty of tender veggies to fill you right up. If that doesn't get you all the way full, don't you worry! There's plenty of toasted, crusty, cheesy bread around to make sure you are satisfied, which also provides the ability to soak up every last drop of this delicious soup. Sounds like a win-win, huh? Good riddance, meat-loaded soups, we're full and happy sipping on some Tuscan Bean Soup!

Ingredients

For the soup:
2 tablespoons olive oil
1 onion, peeled and diced into small pieces
3 carrots, peeled and sliced
2 stalks celery, diced
2 cloves garlic, peeled and minced
3 (15-ounce) cans white cannellini beans, rinsed and drained
5 cups low-sodium vegetable stock
1/2 teaspoon dried oregano
fresh thyme sprigs, to taste
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound kale, roughly chopped
2 tablespoons milk
For the parmesan toast:
1 loaf Italian bread, cut into thick slices
1/4 cup olive oil
1/4 cup parmesan cheese, grated

Directions

Step 1 -In a large soup pot, heat 2 tablespoons of the olive oil over medium heat.

Step 2 -Add the onion, the carrots, and the celery to the oil and sauté, stirring frequently, until the veggies are softened and translucent, about 3-5 minutes.

Step 3 -Stir the garlic into the veggie mixture and cook until fragrant, about 1 minute.

Step 4 -In a food processor or blender, combine 1 cup of the beans and 1/2 cup of the stock and puree until smooth.

Step 5 -Add the pureed bean mixture to the veggie mixture.

Step 6 -Stir the remaining beans and the remaining stock into the veggie mixture.

Step 7 -Season the soup with the oregano, the thyme, the salt, and the pepper.

Step 8 -Cover the pot, reduce the heat to low, and cook for 20 minutes.

Step 9 -Add the kale to the soup and cook, covered, for 10 minutes.

Step 10 -Preheat the oven to 400 degrees F.

Step 11 -While the soup is cooking, brush the sliced bread with the remaining olive oil and sprinkle with the cheese.

Step 12 -Place the bread on a sheet pan and bake until the bread is toasted, about 10 minutes.

Step 13 -If you'd prefer the soup to be a little thicker, use a potato masher to mash some of the beans.

Step 14 -Discard the sprigs of thyme from the soup and stir in the milk.