30-Minute Tuscan White Bean Soup

Ingredients

Serves/makes 8

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

1.
Heat olive oil in a large saucepan over medium-high heat until shimmering.
2.
Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes.
3.
Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.
4.
Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil.
5.
Reduce to a bare simmer, add kale, cover, and cook for 15 minutes.
6.
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).
7.
Return to the soup and stir to combine.
8.
Season to taste with salt and pepper.
9.
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.

This is really great with the addition of hot Italian sausage (1lb) and a squeeze from a lemon