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Tuscan Soup with White Beans


1 Star2 Stars3 Stars4 Stars5 Stars (94 votes, average: 3.97 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 1x

Description

Ready in just 30 minutes, this Tuscan bean soup has a rich umami flavor thanks to the addition of smoked paprika and fennel.


Ingredients

Scale
  • 1 bulb fennel
  • 2 bunches Tuscan kale or other dark leafy greens (Swiss chard, spinach, mustard greens)
  • 2 15-ounce cans cannellini beans
  • 2 tablespoons olive oil
  • 2 28-ounce cans diced tomatoes (San Marzano, if possible)
  • 4 cups vegetable broth (or canned broth)
  • 2 cups water
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Pecorino cheese to garnish (optional)

Instructions

  1. Chop the fennel bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.
  3. Add the canned tomatoes with their juices and simmer for 8 minutes.
  4. Add the vegetable broth, water and cannellini beans. Bring to a boil.
  5. Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.
  6. Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino cheese and fennel sprigs.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Keywords: tuscan bean soup