Tuscan Butter Bean Soup
Equipment
Ingredients
Main Ingredients
extra-virgin olive oil
30 ml
fresh rosemary
1 sprig
yellow onion (diced)
1 medium
garlic cloves (minced)
3 clove
tomato paste
30 ml
crushed red pepper flakes
1 pinch
dried oregano
1 tsp
sun-dried tomatoes (oil-packed)
75 g
butter beans (canned, drained)
880 g
vegetable broth (low-sodium)
950 ml
lacinato kale (chopped)
120 g
heavy cream
60 ml
red wine vinegar
5 ml
Parmesan cheese (grated)
30 g
Instructions
Prepare vegetables
Dice the onion, mince the garlic, and chop the kale.
Sauté aromatics
Heat olive oil in a pot over medium heat. Add rosemary sprig and sauté onion and garlic until fragrant.
Add tomato paste and spices
Stir in tomato paste, red pepper flakes, and oregano. Cook for 1 minute to caramelize.
Simmer soup
Add sun-dried tomatoes, butter beans, and vegetable broth. Bring to a simmer and cook 10 minutes.
Add kale and finish
Stir in chopped kale, heavy cream, and red wine vinegar. Simmer 3 more minutes until kale is tender.
Serve
Ladle soup into bowls and top generously with freshly grated Parmesan cheese.
Original recipe
Storage
Soup thickens as it sits; add a splash of broth or water when reheating.
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