Tuscan White Bean Soup
This Tuscan White Bean Soup is a delicious and hearty soup that is perfect for a winter meal. This soup is made with white beans, kale, and pancetta, and is flavored with rosemary and garlic. This soup is sure to leave you feeling satisfied and warm on a cold day.
Ingredients
- 1 pound dried cannellini beans
- 6 cups vegetable stock
- 1 large onion diced
- 3 cloves garlic minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil divided
- 1 head escarole chopped (about 6 cups)
- 2 carrots peeled and diced
- 1 celery stalk diced
- 4 cups water
Instructions
- Start by heating the olive oil in a large soup pot over medium heat.
- Add the onion and garlic and cook until softened, stirring occasionally.
- Stir in the beans, broth, tomatoes, and spices. Bring to a simmer and cook for 10 minutes.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley before serving. Enjoy!