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Tuscan Butter Bean Soup Recipe

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3.9 from 180 reviews

A hearty and flavorful Tuscan Butter Bean Soup featuring creamy butter beans, kale, sun-dried tomatoes, and a hint of rosemary. This comforting soup is enriched with tomato paste, garlic, and finished with a touch of cream and red wine vinegar, perfect for a cozy meal.

Ingredients

Soup Base

  • 2 Tbsp. extra-virgin olive oil (or oil from the jar of sun-dried tomatoes)
  • 1 sprig fresh rosemary
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 Tbsp. DeLallo Tomato Paste
  • Pinch of crushed red pepper flakes
  • 1 tsp. dried oregano

Vegetables & Beans

  • 3/4 cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut
  • 2 (15-16 oz.) cans butter beans, drained but not rinsed
  • 4 cups chopped lacinato kale, stems and ribs removed

Liquids & Seasoning

  • 4 cups (1 quart) lower-sodium vegetable broth
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper (or more to taste)
  • 1/4 cup heavy cream
  • 1 tsp. red wine vinegar

Garnish

  • Freshly grated Parmesan cheese for garnish

Instructions

  1. Heat the oil and rosemary: In a large pot over medium heat, warm the extra-virgin olive oil with the fresh rosemary sprig. This infuses the oil with an aromatic herb flavor which forms the base of the soup.
  2. Sauté onions and garlic: Add the diced yellow onion and cook until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add seasonings and tomato paste: Stir in the tomato paste, crushed red pepper flakes, and dried oregano. Cook for 1-2 minutes to deepen the flavor of the tomato paste and spices.
  4. Incorporate sun-dried tomatoes and beans: Mix in the sliced sun-dried tomatoes and the drained butter beans. Stir to combine all the ingredients evenly.
  5. Add broth and simmer: Pour in the lower-sodium vegetable broth. Add the kosher salt and black pepper. Bring to a boil, then reduce heat and let simmer gently for about 15 minutes to meld all the flavors.
  6. Add kale: Stir in the chopped lacinato kale, removing stems and ribs for tender texture. Continue to simmer the soup for another 5-7 minutes until the kale is wilted but still vibrant.
  7. Finish with cream and vinegar: Remove the rosemary sprig, then stir in the heavy cream for richness and the red wine vinegar to add a subtle tangy brightness. Adjust seasoning with additional salt and pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls and garnish generously with freshly grated Parmesan cheese. Serve hot for the fullest flavor experience.

Notes

  • Use the oil from sun-dried tomatoes for added flavor if extra-virgin olive oil is not available.
  • To make this soup vegan, substitute the heavy cream with coconut cream or a plant-based alternative and omit the Parmesan cheese or use a vegan cheese substitute.
  • For a thicker texture, mash some of the butter beans with a spoon before adding the kale.
  • Be sure to remove the rosemary sprig before serving to avoid an overpowering herb flavor.
  • Leftovers store well in the refrigerator for up to 4 days and can be reheated on the stovetop.

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