Tuscan Bean Soup
-
Prep Time:
5m
-
Cook Time:
40m
-
Total Time:
45m
Ingredients
- Olive oil
- 1/2 Red onion, diced large
- 2 Garlic cloves, minced
- 2 c Chicken stock
- 2 c Water
- 1/4 tsp. Thyme
- 8 oz Small white beans, canned, drained, and rinsed
- 2 Celery stalks, trimmed and chopped to 1/8" slices
- 1 Carrot, large and thin or 2 medium, peeled and chopped to 1/8\" slices
- 6 Green beans, large, chopped to 3/4" segments
- 2 tbsp. Tomato paste
- 2 tbsp. Parmesan, grated
- 1/4 tsp. salt, plus more to taste
- black pepper to taste
- 1 c Baby kale, stems removed
Instructions
- In a soup pot, heat olive oil over medium heat.
- Sauté onion for 2-3 minutes then add garlic and sauté for 1 minute.
- Add carrots and celery. Continue to saute for another 3 minutes, stirring frequently.
- Add 2 cups chicken stock and bring to a boil. Reduce heat to medium and simmer for 15 minutes. Stir a couple times during this simmer.
- Roughly mash half the white beans. Add the white and green beans to the soup, along with the tomato paste and 1 cup of water, and continue to simmer on medium-low for 15 minutes, covered, stirring occasionally.
- Add thyme, a couple pinches of black pepper, and salt to taste.
- Add kale and parmesan, cover and simmer for another 4-5 minutes until kale is soft and starting to wilt. Add as much of the remaining cup of water you like to control for thickness.