Tuscan Bean Soup

Tuscan bean soup. All the flavors used in Tuscan cooking in hearty soup with vegetables, beans and Tuscan kale.

Course Soup

Cuisine Italian

Prep Time 8

Cook Time 45

Total Time 8 45

Servings

Calories 387

2 cups (360 grams) dried cannellini beans, soaked overnight in cold water in the refrigerator
2 tablespoons olive oil
1 medium yellow onion chopped
2 garlic cloves grated
1 teaspoon fresh rosemary chopped
2 medium carrots peeled and chopped
1 stalk celery chopped
1 cup (115 grams) butternut squash, cubed
6 cups (1.4 liters) vegetable stock
¼ teaspoon salt or to taste
⅛ teaspoon freshly ground black pepper
1 head of Tuscan kale ribs removed and chopped

Strain the beans and add to a large pan and over with water. Bring to a boil and simmer covered for 40-45 minutes until tender. (if using canned beans, skip this step).
While the beans cook, add the olive oil to a large pan over medium heat. Add the onion and cook until softened.
Add the garlic and rosemary, cook for 1 minute. Add the carrots, celery, butternut squash, vegetable stock, salt and pepper. Cover partially with a lid and simmer for 10 minutes.
Stir in the kale and simmer for 5 more minutes uncovered. Drain the beans and add to the soup.
Taste for seasoning and serve hot.