30-Minute Tuscan White Bean Soup Recipe

• 분량: 8 servings
• 총 시간: 30 minutes

재료

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

방향

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.

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.

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. This Recipe Appears In 3 Easy Bean Soups in 30 Minutes or Less

영양 정보

• 1회 제공량: Makes 2 quarts, serving
• 칼로리: 214 kcal
• 지방 전체: 5 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 콜레스테롤: 1 mg
• 나트륨: 568 mg
• 탄수화물 전체: 33 g
• 식이섬유: 8 g
• 총 당류: 4 g
• 단백질: 12 g