Chef John's Tuscan Bean Soup Recipe

Recipesfull introduces to you: More Soup Recipes. (Chef John's Tuscan Bean Soup Recipe). Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Chef John's Tuscan Bean Soup Recipe

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 onion

diced

1 stalk celery

diced

1 carrot

diced

3 cloves garlic

2 (15 ounce) cans white kidney beans (cannellini)

rinsed and drained

4 cups chicken broth

salt to taste

freshly ground black pepper to taste

½ teaspoon chopped fresh rosemary

½ teaspoon fresh thyme leaves

½ teaspoon cayenne pepper

or to taste

⅓ cup creme fraiche

½ lemon

juiced

1 ½ cups fresh bread cubes

2 tablespoons olive oil

2 tablespoons freshly grated Parmigiano-Reggiano cheese

or to taste

1 tablespoon chopped fresh flat-leaf parsley

Chicken Tortilla Soup in the Instant Pot

Soup, Stew and Chili

Directions

Step 1

Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion celery and carrot and cook and stir until onion begins to turn translucent and golden about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt pepper rosemary thyme and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender about 30 minutes.

Step 2

Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy tossing occasionally about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.

Step 3

Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Nutritional Information

Chef John's Tuscan Bean Soup Recipe

Servings Per Recipe:4

Calories: 431.8

% Daily Value *

Protein: 12.7g 25%

Carbohydrates: 44.4g 14%

Dietary Fiber: 10.3g 41%

Sugars: 4.4g

Fat: 23.1g 36%

Saturated Fat: 8.5g 43%

Cholesterol: 42mg 14%

Vitamin A Iu: 2878.4IU 58%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 8%

Vitamin C: 16mg 27%

Folate: 29.5mcg 7%

Calcium: 144.2mg 14%

Iron: 3.9mg 22%

Magnesium: 13.4mg 5%

Potassium: 174.8mg 5%

Sodium: 1611.1mg 64%

Thiamin: 0.1mg 8%

Calories From Fat: 208

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.