You’re going to love this hearty Tuscan white bean soup! Packed with veggies, fresh herbs, and rich flavors, it’s the perfect cozy meal for chilly days. Nutritious and satisfying, this comforting soup makes a deliciously wholesome dinner.
INGREDIENTS
- 1 tablespoon olive oil
- 2 shallots, diced
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 teaspoons kosher salt
- 1 teaspoon fresh thyme
- ½ teaspoon red pepper flakes
- Zest from 1 lemon
- 1 bay leaf
- 3 cups vegetable broth
- 2 cans white beans, drained and rinsed
- ¾ cup heavy cream
- 3 cups (1 bunch) Swiss chard, destemmed and chopped
- 1 tablespoon freshly squeezed lemon juice
- Optional: chopped fresh basil and chives for topping
INSTRUCTIONS
- In a large pot, heat olive oil over medium-high heat. Once hot, add shallots and sauté for 3-4 minutes, stirring occasionally, until translucent.
- Add garlic and sauté for an additional 30 seconds.
- Add carrots and celery, then sauté for 4 minutes, stirring occasionally.
- Stir in salt, thyme, red pepper flakes, and lemon zest. Sauté for 30 seconds.
- Add a splash of vegetable broth to deglaze the pot. Then, add the bay leaf, remaining vegetable broth, white beans, and heavy cream. Stir to combine.
- Increase heat to high, bringing the soup to a low boil. Reduce heat and simmer for 15 minutes.
- Using the back of a ladle or large spoon, crush the soup to break some of the beans (about 15-20 times) to thicken it.
- Add Swiss chard and cook for 3-4 minutes, until wilted and bright green.
- Remove from heat and stir in lemon juice. Top with optional fresh herbs.
- Serve immediately, or store in the refrigerator for up to 5 days.
NUTRITION (PER SERVING)
- Calories: 444
- Total Fat: 20g
- Saturated Fat: 11g
- Trans Fat: 1g
- Unsaturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 2072mg
- Carbohydrates: 51g
- Fiber: 13g
- Sugar: 7g
- Protein: 18g
