Print

Tuscan Butter Bean Soup

Tuscan Butter Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm, comforting, and bursting with flavor, this Tuscan Butter Bean Soup is a delightful way to embrace the cozy vibes of autumn. With creamy butter beans, vibrant sun-dried tomatoes, and nutritious kale, every spoonful transports you straight to the rustic hills of Tuscany. This soup is not just about nourishment; it’s an experience filled with rich Italian flavors that bring family and friends together. Perfect for chilly evenings or relaxed gatherings, this recipe combines wholesome ingredients into a deliciously satisfying dish that’s simple to prepare and easy to love.

Ingredients

Scale
  • 2 Tbsp. extra-virgin olive oil
  • 1 sprig fresh rosemary
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1 pinch crushed red pepper flakes
  • 1 tsp. dried oregano
  • 3/4 cup sun-dried tomatoes, sliced
  • 2 cans butter beans (15–16 oz.), drained
  • 4 cups lower-sodium vegetable broth
  • 4 cups chopped lacinato kale
  • 1/4 cup heavy cream (or coconut milk)
  • 1 tsp apple cider vinegar

Instructions

  1. In a stock pot or Dutch oven, heat olive oil over medium heat. Add rosemary and sauté until fragrant.
  2. Stir in diced onion and cook until softened (5–6 minutes). Add minced garlic and sauté for another minute.
  3. Mix in tomato paste and crushed red pepper flakes; cook until aromatic (2–3 minutes).
  4. Add dried oregano and sun-dried tomatoes; stir well.
  5. Fold in butter beans and pour in vegetable broth. Bring to a simmer uncovered for about 15 minutes.
  6. Blend half the soup using an immersion blender or transfer to a blender for a smooth consistency.
  7. Stir in chopped kale and heavy cream; cook for another 2–4 minutes until kale is tender.
  8. Finish with a splash of apple cider vinegar for brightness before serving.

Nutrition

Find it online: https://raniacooks.com/tuscan-butter-bean-soup/