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Tuscan Butter Bean Soup Recipe

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4.4 from 83 reviews

This Tuscan Butter Bean Soup is a hearty and comforting dish that combines the earthiness of butter beans and kale with the rich flavors of sun-dried tomatoes, garlic, and fresh rosemary. Enhanced with a touch of heavy cream and a splash of red wine vinegar, this soup offers a luscious texture and vibrant taste perfect for a cozy meal.

Ingredients

Soup Base

  • 2 Tbsp. extra-virgin olive oil (or oil from the jar of sun-dried tomatoes)
  • 1 sprig fresh rosemary
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • Pinch of crushed red pepper flakes
  • 1 tsp. dried oregano
  • 3/4 cup sun-dried tomatoes, sliced or julienne-cut

Main Ingredients

  • 2 (15-16 oz.) cans butter beans, drained but not rinsed
  • 4 cups (1 quart) lower-sodium vegetable broth
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper (or more to taste)
  • 4 cups chopped lacinato kale, stems and ribs removed (or substitute 2 generous handfuls of fresh baby spinach)

Finishing Touches

  • 1/4 cup heavy cream
  • 1 tsp. red wine vinegar
  • Freshly grated Parmesan cheese for garnish

Instructions

  1. Heat the oil and infuse rosemary: Heat olive oil in a medium-large stock pot or Dutch oven over medium heat. Add the sprig of fresh rosemary and gently fry it in the hot oil for 1 minute to release its aroma. Leave the rosemary in the pot as it continues cooking with the soup.
  2. Sauté onion and aromatics: Add the diced onion to the pot and cook until translucent, about 5 to 6 minutes. Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Cook for 2 to 3 minutes until the tomato paste turns a rich brick-red and the garlic becomes aromatic. Then add dried oregano and sun-dried tomatoes, cooking for an additional minute to meld flavors.
  3. Add beans and broth, bring to simmer: Pour in the drained butter beans, lower-sodium vegetable broth, and season with kosher salt and black pepper. Increase the heat to bring the soup to a gentle simmer. Let it simmer uncovered for about 15 minutes, allowing the flavors to concentrate and the broth to slightly reduce. Remove and discard the rosemary sprig at this point.
  4. Blend half the soup and add greens and cream: Using an immersion blender, blend about half of the soup directly in the pot until mostly smooth. Alternatively, transfer approximately 2 cups of the soup into a blender, blend carefully until smooth, then return it to the pot. Stir in the chopped kale and heavy cream. Cook for another 2 to 4 minutes until the kale is wilted and bright green. Finish by stirring in the red wine vinegar and adjusting salt and pepper to taste.
  5. Serve with Parmesan garnish: Ladle the hot soup into bowls and sprinkle freshly grated Parmesan cheese on top for a savory finishing touch.

Notes

  • The rosemary sprig is used to infuse flavor during cooking and should be removed before serving.
  • You can substitute baby spinach for kale if preferred; adjust cooking time as spinach wilts faster.
  • Using lower-sodium broth helps control the salt level, but adjust seasoning to taste.
  • The soup can be made vegetarian if using vegetable broth and skipping Parmesan or using a vegetarian alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipethrive.com/tuscan-butter-bean-soup-recipe/