Tuscan Bean Soup

Tuscan bean soup. All the flavors used in Tuscan cooking in hearty soup with vegetables, beans and Tuscan kale.

📝 Ingredients

• 2 cups (360 grams) dried cannellini beans, soaked overnight in cold water in the refrigerator
• 2 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 2 garlic cloves (grated)
• 1 teaspoon fresh rosemary (chopped)
• 2 medium carrots (peeled and chopped)
• 1 stalk celery (chopped)
• 1 cup (115 grams) butternut squash, cubed
• 6 cups (1.4 liters) vegetable stock
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon freshly ground black pepper
• 1 head of Tuscan kale (ribs removed and chopped)

👨‍🍳 Instructions

1. 1Strain the beans and add to a large pan and over with water. Bring to a boil and simmer covered for 40-45 minutes until tender. (if using canned beans, skip this step).
2. 2While the beans cook, add the olive oil to a large pan over medium heat. Add the onion and cook until softened.
3. 3Add the garlic and rosemary, cook for 1 minute. Add the carrots, celery, butternut squash, vegetable stock, salt and pepper. Cover partially with a lid and simmer for 10 minutes.
4. 4Stir in the kale and simmer for 5 more minutes uncovered. Drain the beans and add to the soup.
5. 5Taste for seasoning and serve hot.