Italian 35 min

Baked Tuscan White Bean Soup

Name: Baked Tuscan White Bean Soup
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained; 1 can (14.5 oz) diced tomatoes; 4 cups kale, stems removed, roughly chopped; 1 medium onion, diced; 4 cloves garlic, minced; 4 cups chicken or vegetable broth; 1 teaspoon fresh rosemary, minced; 1 teaspoon dried thyme; 2 tablespoons olive oil; Parmesan rind for depth (optional); Salt and black pepper to taste; Crusty bread and Parmesan for serving

vegetarianhealthygluten-freecomfort-food

Ingredientsfor 2

280

Cal

16g

Protein

38g

Carbs

Fat

12 cans (15 oz each) cannellini beans, drained
21 can (14.5 oz) diced tomatoes
34 cups kale, stems removed, roughly chopped
41 medium onion, diced
54 cloves garlic, minced
64 cups chicken or vegetable broth
71 teaspoon fresh rosemary, minced
81 teaspoon dried thyme
92 tablespoons olive oil
10Parmesan rind for depth (optional)
11Salt and black pepper to taste
12Crusty bread and Parmesan for serving

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Instructions

1
Heat olive oil in a large Dutch oven over medium heat. Add onion and cook 6–8 minutes until golden. Add garlic, rosemary, and thyme. Cook 1–2 minutes until very fragrant.
2
Add one can of beans and the broth. Use the back of a spoon or a potato masher to mash about half the beans against the side of the pot — this creates a thick, creamy texture without any cream. Add the remaining whole beans, diced tomatoes, and Parmesan rind if using.
3
Bring to a boil, then reduce heat and simmer 20 minutes until the flavors meld and the soup thickens. The Parmesan rind dissolves slowly and adds an incredible savory depth.
4
Add chopped kale and cook 5–8 minutes until wilted and tender but still vibrant green. Remove Parmesan rind. Season generously with salt and pepper. Serve with crusty bread and freshly grated Parmesan.