Creamy Tuscan White Bean Soup
Cozy up with a bowl of this creamy Tuscan white bean soup. Packed with protein-rich beans, fresh kale, and sun-dried tomatoes, this dish is both healthy and indulgent. It’s perfect for busy weeknights when you need a satisfying one-pot meal.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1/4 cup sun-dried tomatoes, chopped
4 cups vegetable broth
2 (15-oz) cans of white beans (cannellini or great northern), drained and rinsed
1 cup full-fat coconut milk (or heavy cream)
2 cups kale, chopped (stems removed)
1 tsp dried Italian seasoning
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional, for serving)
Crusty bread, for serving
Instructions
1
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
2
Stir in the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
3
Add the sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
4
Pour in the vegetable broth and bring to a gentle simmer. Add the white beans and Italian seasoning. Cook for 10 minutes, allowing the flavors to meld.
5
Use an immersion blender to partially blend the soup, leaving some beans whole for texture. If you don’t have an immersion blender, transfer about 1/3 of the soup to a blender, blend until smooth, and return it to the pot.
6
Stir in the coconut milk and kale. Simmer for 5 minutes until the kale is wilted and tender.
7
Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top before serving.
8
Serve hot with crusty bread for dipping.
Tags:
#CreamyTuscanSoup#HealthyComfortFood#OnePotMeals#weeknightdinner#WhiteBeanSoupChefBryanCookingwithchefbryanKUTV
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