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!
Tuscan Bean Soup
- 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
- 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.
- Pour in the stock and the liquid from the beans. Cover and simmer for 15 minutes.
- 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.
- 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.