Tuscan White Beans (Print Version)
# Ingredients:
01 -
3 cans (15 oz each) of white cannellini beans, washed and drained.
02 -
1 finely diced yellow onion.
03 -
4 minced garlic cloves.
04 -
2 tbsp of olive oil.
05 -
2 big carrots, chopped after peeling.
06 -
1 celery stalk, chopped into small pieces.
07 -
⅓ cup of dry white wine, like Pinot Grigio.
08 -
2 cups of kale, stems removed and leaves chopped.
09 -
2½ to 4 cups of veggie broth.
10 -
1 tbsp of tomato paste.
11 -
1 tsp of salt.
12 -
¼ tsp of ground black pepper.
13 -
¼ tsp of red chili flakes.
14 -
¼ tsp of seasoning blend (Italian-style).
15 -
2 bay leaves.
16 -
1 tsp of thyme, dried.
17 -
½ tsp of dried oregano.
# Instructions:
01 -
Warm up some oil in a big pot and cook the onion until it gets a soft golden color.
02 -
Throw in carrots, garlic, and celery. Let them cook together for about 10 minutes till they soften and get a little golden.
03 -
Pour in the white wine and let it simmer until it’s mostly cooked off. This should take about 5 to 7 minutes.
04 -
Add all the other ingredients except the kale. Cover the pot, bring it to a boil, then let it gently simmer for 15 minutes.
05 -
Take out the bay leaves. Blend around 2½ to 3 cups of soup until smooth and pour it back in the pot.
06 -
Stir in the kale and let it cook until wilted. Taste and add more salt, pepper, or some lemon juice if you want.
# Notes:
01 -
Use less broth at first and add more if you want it thinner.
02 -
Skip the wine if you'd rather not use it; it’s just for extra flavor.