Tuscan White Bean Soup


Parmesan Rind



Onions Carrots Celery

Diced  Tomatoes


White Beans

Olive Oil

Mashed White Beans

Vegetable Broth

Salt  Pepper

Red Pepper Flakes


Torn Bread

Preheat the oven to 400 degrees F.  Toss the bread with olive oil, salt and pepper on a sheet pan.

Toast the bread in the oven until it is golden brown and crisp.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Sauté the chopped onions, carrots and celery until they start to soften, about 4 minutes.

Add the garlic, red pepper flakes, salt and pepper. Cook until fragrant, about 1-2 minutes.

Stir in the whole beans, mashed beans, tomatoes, vegetable broth, rosemary and Parmesan rind. Bring to a boil, reduce heat and simmer for 15-20 minutes until the soup reduces slightly.

Add the kale. Give it 3-4 minutes to soften in the hot soup.

Divide the soup into bowls. Top with toasted bread, Parmesan and chopped parsley.

Tuscan White Bean Soup