Tuscan Butter Bean Soup
When you're craving something cozy yet vibrant, this Tuscan Butter Bean Soup is the answer. Filled with rustic herbs, creamy butter beans, sun-dried tomatoes, and ribbons of kale, it's simple, nutritious, and comforting.
Servings: 4
Equipment
- Medium to large stock pot
- Immersion blender or upright blender
Ingredients
- 2 Tbsp. extra-virgin olive oil (or oil from the jar of sun-dried tomatoes)
- 1 sprig fresh rosemary
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 2 Tbsp. DeLallo Tomato Paste
- Pinch of crushed red pepper flakes
- 1 tsp. dried oregano
- 3/4 cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut
- 2 (15-16 oz.) cans butter beans, drained but not rinsed
- 4 cups (1 quart) lower-sodium vegetable broth
- 1/2 tsp. each kosher salt and black pepper (or more to taste)
- 4 cups chopped lacinato kale, stems and ribs removed
- 1/4 cup heavy cream
- 1 tsp. red wine vinegar
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat oil in a medium-large stock pot or Dutch oven over medium heat. Add rosemary sprig and gently fry in the hot oil for 1 minute. (You’ll remove the rosemary after the soup simmers – let it mingle with the rest of the ingredients until then.) Add onion and cook until translucent, about 5 to 6 minutes.
- Add garlic, tomato paste, and red pepper flakes; stir to combine. Cook until the tomato paste turns brick-red and garlic is aromatic, about 2 to 3 minutes. Stir in dried oregano and sun-dried tomatoes; cook 1 more minute.
- Add butter beans, broth, salt, and pepper, and increase heat to bring soup to a simmer. Gently simmer, uncovered, until slightly reduced, about 15 minutes. Remove rosemary sprig.
- Use an immersion blender to blend about half of the soup OR transfer 2 cups of soup to an upright blender and carefully blend until mostly smooth. Pour blended soup back into pot and add kale and heavy cream. Continue cooking until the kale is wilted and bright green, about 2 to 4 more minutes. Stir in red wine vinegar and season with additional salt and black pepper, if needed.
- Ladle soup into bowls and top with freshly grated Parmesan cheese.
Notes
- Make-Ahead: This soup tastes even better the next day once the flavors have a chance to marry. Cook fully, cool, and refrigerate.
- Store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
- Freeze: This soup also freezes beautifully. Let it completely cool before transferring to a freezer-safe zip-top bag or individual freezer cubes. Freeze for up to 3 months.
- Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water to thin, as needed. If reheating from frozen, let thaw in the refrigerator overnight.
Nutrition
Serving: 1.5cups | Calories: 375kcal | Carbohydrates: 49g | Protein: 15g | Fat: 13g | Saturated Fat: 4.5g | Sodium: 810mg | Fiber: 12g | Sugar: 14g