You guys, today on the blog, I’m sharing one of my absolute favorite weeknight meals. I love this Tuscan White Bean soup because it’s a one-pot recipe that I can add meat to for Mike. This means the same meal for the vegetarian and the carnivore – a total win in my book.
A few hacks: Instead of chopping the veggies like below, I buy Trader Joe’s Mirepoix – it’s a container of pre-chopped carrots, celery and onions! Since those three ingredients serve as the foundation for a ton of soup recipes, the Mirepoix is so versatile. Highly, highly recommend. Trader Joe’s also sells a bag of pre-chopped kale. I keep this in my freezer because it’s huge!
Recipe below – let me know what you think!
- 2 tablespoons extra-virgin olive oil
- 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 low-sodium vegetable broth
- 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
- 3 to 4 cups roughly chopped kale or swiss chard leaves
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano for serving
- OPTIONAL: 4-5 sweet Italian sausage links, uncased
1. 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.
2. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.
3. Add veggie broth and beans and their liquid, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
4. Scoop out 2 cups of soup into a blender and blend until smooth. Return to pot – this thickens the soup. Season with salt and pepper to taste.
5. Season to taste with salt and pepper.
for meat lovers – optional
- Remove sweet Italian sausage links from their casing and add to a small frying pan over medium heat (no oil is needed as the sausage releases its own fat)
2. Break the sausage into small pieces and cook thoroughly – roughly 10-15 minutes
3. Add to soup!