One Pot Tuscan Tomato and Butter Bean Soup

Name: One Pot Tuscan Tomato and Butter Bean Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 40 ml extra-virgin olive oil; 1 sprig fresh rosemary; 1 ea yellow onion; 3 ea garlic cloves; 30 g tomato paste; 1 pinch crushed red pepper flakes; 1 g dried oregano; 80 g sun-dried tomatoes; 850 g canned butter beans; 950 ml low-sodium vegetable broth; 3 g kosher salt; 0.5 tsp black pepper; 1 bunch lacinato kale; 60 ml heavy cream; 5 ml red wine vinegar; 30 g Parmesan

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

When you're craving something cozy yet vibrant, this Tuscan Butter Bean Soup is the answer. Filled with rustic herbs, creamy butter beans, sun-dried tomatoes and ribbons of kale, it's simple, nutritious and comforting.

Serves 4 35 min 15g protein

VegetarianLegumesOne pan

Ingredients

extra-virgin olive oil — 2 tbsp40 ml
fresh rosemary1 sprig
yellow onion — diced1 ea
garlic cloves — minced3 ea
tomato paste30 g
crushed red pepper flakes1 pinch
dried oregano — 1 tsp1 g
sun-dried tomatoes — sliced80 g
canned butter beans — drained but not rinsed850 g
low-sodium vegetable broth950 ml
kosher salt — ½ tsp3 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 60 ml Oat cream instead of heavy cream
- Leave out the Parmesan
Stir in the oat cream off the heat at the end and finish with olive oil instead of parmesan.
Dairy-free
- 60 ml Oat cream instead of heavy cream
- Leave out the Parmesan
Stir in the oat cream off the heat at the end and finish with olive oil instead of parmesan.

Swaps are suggestions — check labels if you are cooking for an allergy.

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extra-virgin olive oil · 40 ml
fresh rosemary · 1 sprig
yellow onion · 1 item
garlic cloves · 3 items
tomato paste · 30 g
crushed red pepper flakes · 1 pinch
dried oregano · 1 g
sun-dried tomatoes · 80 g
canned butter beans · 850 g
low-sodium vegetable broth · 950 ml
kosher salt · 3 g
black pepper · 0.5 tsp
lacinato kale · 1 bunch
heavy cream · 60 ml
red wine vinegar · 5 ml
Parmesan · 30 g

Method

Heat oil in a medium-large stock pot or Dutch oven over medium heat. Add rosemary sprig and gently fry in the hot oil for 1 minute. (You’ll remove the rosemary after the soup simmers – let it mingle with the rest of the ingredients until then.) Add onion and cook until translucent, about 5 to 6 minutes.
Add garlic, tomato paste, and red pepper flakes; stir to combine. Cook until the tomato paste turns brick-red and garlic is aromatic, about 2 to 3 minutes. Stir in dried oregano and sun-dried tomatoes; cook 1 more minute.
Add butter beans, broth, salt, and pepper, and increase heat to bring soup to a simmer. Gently simmer, uncovered, until slightly reduced, about 15 minutes. Remove rosemary sprig.
Use an immersion blender to blend about half of the soup OR transfer 2 cups of soup to an upright blender and carefully blend until mostly smooth. Pour blended soup back into pot and add kale and heavy cream. Continue cooking until the kale is wilted and bright green, about 2 to 4 more minutes. Stir in red wine vinegar and season with additional salt and black pepper, if needed.
Ladle soup into bowls and top with freshly grated Parmesan cheese.