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Tuscan White Bean Soup

Tuscan White Bean Soup

Packed with veggies, with just the right amount of acidity to feel hearty but stay light and fresh


  • 2 c dried white beans, soaked over night in water
  • 3 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled + diced
  • 3 tsp kosher salt (divided)
  • 1 tsp coarse black pepper
  • 3-4 large cherry tomatoes, halved
  • 2-3 sprigs thyme
  • 1/3 c dry white wine
  • 1 bay leaf
  • 1/2 tsp crushed red pepper flakes
  • 8 cups water or stock (I used half water, half stock)
  • 2 c kale, stems removed

    For serving:lemon wedges, parmesan, olive oil, pepper, croutons…

    Cooking Instructions:
    Heat a large pot over medium high heat. Add onion, carrot, 2 tsp salt + pepper. Cook for 8 min, stirring often. Drain and rinse beans and add them to the pot with tomatoes thyme and wine. Stir. Allow wine to reduce down for 4 min. Add bay leaf, crushed pepper flakes, water and/or stock. Bring to a boil then reduce heat to low, cover pot and simmer for 2 hours. Add kale, stir and cook for 5 min until wilted. Serve hot and add a squeeze of lemon, some parm, pepper and a little drizzle of olive oil to round it out!


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