Tuscan Bean Soup

Edit

🥘 Ingredients

  • butter
    1 tbsp
  • carrot (diced)
    1
  • cayenne
  • celery (diced)
    1 stalk
  • chicken broth
    4 c
  • crème fraiche or heavy cream
    1/3 c
  • ground black pepper
  • lemon juice
    1/2 of 1
  • olive oil
    1 tbsp
  • onion (diced)
    1
  • rosemary (chopped)
    1/2 tsp
  • salt
  • thyme leaves (picked)
    1/2 tsp
  • white kidney beans (strained and rinsed)
    2 (15-oz) cans
  1. 1
    Saute onion (diced) and celery (diced) and carrot (diced) with olive oil and butter in a large pot over medium heat.
    onion (diced): 1, celery (diced): 1 stalk, carrot (diced): 1, olive oil: 1 tbsp, butter: 1 tbsp
  2. 2
    Season with salt and ground black pepper and cayenne to taste.
    salt, ground black pepper, cayenne
  3. 3
    Add rosemary (chopped) and thyme leaves (picked) .
    rosemary (chopped): 1/2 tsp, thyme leaves (picked): 1/2 tsp
  4. 4
    Add white kidney beans (strained and rinsed) and chicken broth .
    white kidney beans (strained and rinsed): 2 (15-oz) cans, chicken broth: 4 c
  5. 5
    Bring to a simmer, reduce heat, and cook for 15 minutes.
  6. 6
    Puree about 1/2 of the soup with an immersion blender.
  7. 7
    Stir in crème fraiche or heavy cream and lemon juice .
    crème fraiche or heavy cream: 1/3 c, lemon juice: 1/2 of 1
  8. 8
    Do not boil.
  9. 9
    Serve hot, garnished with fried bread cubes tossed with Parmigiano Reggiano, and fresh Italian parsley.