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Tuscan Bean Soup

All this rainy weather in DC/the whole East coast got us craving a hearty soup. This Tuscan bean soup recipe uses a lot of veggies that are available year round. It was definitely filling, but not too hearty that you’d only eat it in the Winter, like chili. Fresh-tasting, this soup will become a staple in our soup rotation. Another bonus…I think it tastes even better when reheated!

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Tuscan Bean Soup

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 leeks, roughly chopped
  • 1 large russet potato, peeled and diced
  • 2 garlic cloves, minced
  • 1 1/4 cups vegetable stock
  • 15 ounce can cannellini beans, drained and liquid reserved
  • Generous 2 cups shredded Savoy cabbage
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • 3/4 cup shaved Parmesan cheese
  • salt and freshly ground black pepper

Directions

  1. Heat the oil in a large saucepan. Add the onions, leeks, potato, and garlic and saute slowly for 4 to 5 minutes until they begin to become soft.
  2. Pour in the stock and the liquid from the beans. Cover and simmer for 15 minutes.
  3. Stir in the beans, cabbage and half of the herbs. Season with salt and pepper, cover and cook for another 10 minutes, or until potatoes are tender.
  4. Spoon about one-third of the soup into a food processor or blender and process until fairly smooth. Return to pan to heat through, about 5 minutes. Adjust seasoning if necessary. Top with shaved Parmesan to serve.

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3 thoughts on “Tuscan Bean Soup

  1. Thanks! Delicious! I used shallot instead of onion and exchanged one of the two leeks for a large carrot. Also, I had some homemade beef broth, so I used that instead of the vegetable broth. And I skipped the pureeing step. The cheese is a delicious topper! Great concept! Love the cabbage and onion duo!

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