Tuscan White Bean and Vegetable Soup with Homemade Garlic Bread
30min
45min
5
420
Chef's Note
For a richer flavor, make this soup a day ahead and refrigerate overnight. The flavors will meld beautifully, and you can simply reheat before serving. If you don't have a Parmesan rind, you can substitute with 1 tablespoon of nutritional yeast for a similar umami flavor.
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Ingredients
2 15-oz cans, drained and rinsed cannellini beans
3 tablespoons, divided olive oil
1 medium, diced yellow onion
2 medium, diced carrots
3 stalks, diced celery
4 cloves, minced, divided garlic
1 medium, diced zucchini
1 bunch, stems removed and leaves chopped kale
1 14.5-oz can diced tomatoes
6 cups vegetable broth
1 leaf bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 piece (optional) Parmesan cheese rind
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
1 tablespoon fresh lemon juice
1 loaf French baguette
4 tablespoons, softened unsalted butter
2 tablespoons, chopped fresh parsley
1/4 cup, for serving grated Parmesan cheese
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 8-10 minutes until vegetables begin to soften, stirring occasionally.
- 2
Add 3 minced garlic cloves to the pot and cook for 1 minute until fragrant.
- 3
Add the diced zucchini and cook for another 3 minutes.
- 4
Stir in the diced tomatoes, cannellini beans, vegetable broth, bay leaf, thyme, rosemary, oregano, red pepper flakes, salt, and black pepper. If using, add the Parmesan rind. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 5
While the soup simmers, prepare the garlic bread. Preheat oven to 375°F (190°C).
- 6
In a small bowl, combine the softened butter, remaining minced garlic clove, 1 tablespoon of olive oil, and chopped parsley. Mix well.
- 7
Slice the baguette in half lengthwise, then cut each half into 5 pieces. Spread the garlic butter mixture evenly over each piece.
- 8
Place the bread on a baking sheet and bake for 10-12 minutes until golden and crispy.
- 9
Return to the soup and add the chopped kale. Simmer for an additional 5 minutes until the kale is wilted but still bright green.
- 10
Remove the bay leaf and Parmesan rind (if used). Stir in the fresh lemon juice and adjust seasoning with additional salt and pepper if needed.
- 11
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve with the warm garlic bread.
Nutrition Information (per serving)
420
18g
58g
15g
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