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–+ servings
Tuscan Butter Bean Soup

Tuscan Butter Bean Soup

Tuscan Butter Bean Soup is a cozy, vibrant dish filled with rustic herbs, creamy butter beans, sun-dried tomatoes, and kale.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup/Stew
Cuisine Italian
Servings 4 servings
Calories 375 kcal

Equipment

  • Medium to large stock pot
  • Immersion blender or upright blender

Ingredients
  

  • 2 tablespoon extra-virgin olive oil (or oil from the jar of sun-dried tomatoes)
  • 1 sprig fresh rosemary
  • 1 medium yellow onion (diced, about 1 ½ cups)
  • 3 cloves garlic (minced)
  • 2 tablespoon DeLallo Tomato Paste
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • ¾ cup DeLallo Sun-Dried Tomatoes (sliced or julienne-cut)
  • 2 (15-16 oz.) cans butter beans (drained but not rinsed)
  • 4 cups lower-sodium vegetable broth (1 quart)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper (or more to taste)
  • 4 cups chopped lacinato kale (stems and ribs removed)
  • ¼ cup heavy cream
  • 1 teaspoon 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.
  • 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. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with added broth or water if needed.

Nutrition

Serving: 1.5cupsCalories: 375kcalCarbohydrates: 49gProtein: 15gFat: 13gSaturated Fat: 4.5gSodium: 810mgFiber: 12gSugar: 14g
Keyword comfort food, Gluten-Free, Healthy, soup, Tuscan Butter Bean Soup, Vegetarian
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