How to Make Chef John's Tuscan Bean Soup - A Step-by-Step Guide

Chef John's Tuscan Bean Soup is a comforting and hearty dish that is perfect for a cozy evening meal. This traditional Italian soup is packed with flavor from a variety of vegetables, aromatics, and of course, creamy cannellini beans. Whether you're looking for a delicious weeknight dinner or a warming lunch option, this Tuscan Bean Soup is sure to satisfy your cravings for a comforting and flavorful meal.

One of the best things about this recipe is that it's incredibly easy to make. ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • Nutrition

    432 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 42mg
    • Sodium: 1611mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 10g
    • Total Sugars: 4g
    • Protein: 13g
    • Vitamin C: 16mg
    • Calcium: 144mg
    • Iron: 4mg
    • Potassium: 175mg