Tuscan White Bean and Vegetable Soup with Herb Crostini
25min
45min
2
722
Chef's Note
For a time-saving tip, you can prepare the soup base a day ahead and refrigerate it. When ready to serve, simply reheat, add the kale, and prepare the fresh crostini. The soup actually tastes even better the next day as the flavors have more time to develop. If you have a parmesan rind available, don't skip adding it to the soup—it adds incredible depth of flavor without significantly affecting the macros.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed cannellini beans
3 tablespoons, divided olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
1 medium, diced zucchini
3 cups, chopped, stems removed kale
4 cloves, minced garlic
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 tablespoon Italian seasoning
1 leaf bay leaf
1/4 teaspoon red pepper flakes
1 piece (optional) parmesan cheese rind
1 teaspoon salt
1/2 teaspoon black pepper
1/2 loaf, sliced into 8 pieces baguette
1 tablespoon, finely chopped fresh rosemary
1 tablespoon, finely chopped fresh thyme
1/4 cup, chopped for garnish fresh basil
1/4 cup for serving grated parmesan cheese
12 oz, diced chicken breast
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced chicken breast and cook for 5-6 minutes until no longer pink. Remove chicken and set aside.
- 2
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften, stirring occasionally.
- 3
Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Add the diced zucchini and cook for another 3 minutes.
- 5
Pour in the vegetable broth and add the diced tomatoes with their juice, 1 can of cannellini beans, Italian seasoning, bay leaf, red pepper flakes, salt, and black pepper. If using, add the parmesan rind. Bring to a boil, then reduce heat to simmer.
- 6
While the soup is coming to a boil, take the remaining can of cannellini beans and blend in a food processor or blender until smooth. Add this puree to the soup to create a thicker, creamier texture.
- 7
Return the cooked chicken to the pot. Simmer the soup for 20 minutes, allowing flavors to meld.
- 8
While the soup simmers, preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet. Mix the remaining 1 tablespoon of olive oil with the chopped rosemary and thyme, then brush onto the bread slices.
- 9
Bake the crostini for 8-10 minutes until golden and crisp.
- 10
Five minutes before serving, add the chopped kale to the soup and stir until wilted.
- 11
Remove the bay leaf and parmesan rind (if used). Taste and adjust seasoning if necessary.
- 12
Serve the soup in bowls, garnished with fresh basil and a sprinkle of grated parmesan cheese. Place 2 herb crostini on the side of each bowl.
Nutrition Information (per serving)
722
45g
81g
24g
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