30-Minute Tuscan White Bean Soup

Name: 30-Minute Tuscan White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus more for serving; 1 medium onion, finely diced (about 1 cup); 2 medium carrots, finely diced (about 1 cup); 2 ribs celery, finely diced (about 1 cup); 4 cloves garlic, minced on a microplane grater; 1/2 teaspoon dried red pepper flakes; 1 quart homemade or low-sodium canned chicken broth; 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid; 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved; 1 (3-4 inch) chunk parmesan rind (optional); 2 bay leaves; 3 to 4 cups roughly chopped kale or swiss chard leaves; Kosher salt and freshly ground black pepper; Parmigiano-Reggiano for serving

VEGANSOUP QUICKDINNER MEAL PREPCOMFORT ITALIANGLUTEN-FREE DAIRY-FREE

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Instructions

Heat olive oil in a large saucepan over medium-high heat until shimmering.
Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes.
Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.
Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil.
Reduce to a bare simmer, add kale, cover, and cook for 15 minutes.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out).
Return to the soup and stir to combine.
Season to taste with salt and pepper.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.