There’s just something about Tuscan soups, isn’t there? They’re like a warm hug on a chilly day. And trust me, this Tuscan Butter Bean Soup with Kale and Parmesan? It’s *the* ultimate comfort food! I first stumbled upon it years ago at a tiny trattoria in Florence (okay, *fine*, it was actually my friend Maria’s kitchen, who *lived* in Florence for a bit!), and I’ve been hooked ever since.
Seriously, this isn’t just any soup. It’s packed with flavor and so incredibly easy to make. I’ve tweaked Maria’s original recipe over the years to make it even simpler for busy weeknights. I’m a firm believer that everyone should experience the joy of a good, hearty bowl of Tuscan Butter Bean Soup with Kale and Parmesan, and I think my recipe is the perfect place to start!
Why You’ll Love This Tuscan Butter Bean Soup with Kale and Parmesan
Okay, so why should you make *this* soup? Let me tell you! Seriously, this Tuscan Butter Bean Soup is a winner. It’s got everything going for it – easy, delicious, and good for you! Here’s the lowdown:
Quick and Easy Weeknight Meal
I’m all about easy, especially on busy weeknights! And this soup? It’s ready in under an hour! Seriously, you can whip this up faster than ordering takeout. Plus, the cleanup is a breeze. What’s not to love?
Hearty and Flavorful Tuscan Butter Bean Soup with Kale and Parmesan
Wow, the flavor! This isn’t some bland, boring soup. The sun-dried tomatoes, garlic, and Parmesan create this rich, savory flavor that’s just incredible. And the butter beans give it this creamy, satisfying texture. My favorite part is the kale, it wilts down just perfectly!
Healthy and Nutritious
Listen, we all want to eat a little healthier, right? This soup is packed with good stuff! Butter beans are full of fiber and protein, and kale is a nutritional powerhouse. It’s a win-win! You get a delicious, comforting meal that’s actually good for you.
Ingredients for Tuscan Butter Bean Soup with Kale and Parmesan
Alright, let’s talk ingredients! Don’t worry, you probably have most of this stuff in your pantry already. Here’s what you’ll need to make the magic happen:
- 2 Tbsp. extra-virgin olive oil (or, *shhh*, the oil from the jar of sun-dried tomatoes – it’s packed with flavor!)
- 1 sprig fresh rosemary (trust me on this, it makes a difference!)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced (I’m a garlic girl, so I sometimes add an extra clove!)
- 2 Tbsp. DeLallo Tomato Paste (this is my favorite brand, but any will do)
- Pinch of crushed red pepper flakes (for a little kick!)
- 1 tsp. dried oregano
- 3/4 cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut (the oil-packed ones are the best!)
- 2 (15-16 oz.) cans butter beans, drained but *not* rinsed (that little bit of bean juice helps thicken the soup!)
- 4 cups (1 quart) lower-sodium vegetable broth
- 1/2 tsp. each kosher salt and black pepper (or more to taste, of course!)
- 4 cups chopped lacinato kale, stems and ribs removed (this is the dark, curly kind)
- 1/4 cup heavy cream (makes it extra creamy and decadent!)
- 1 tsp. red wine vinegar (don’t skip this! It brightens everything up)
- Freshly grated Parmesan cheese for garnish (because, cheese!)
Key Ingredients in Tuscan Butter Bean Soup with Kale and Parmesan
So, why *these* ingredients? Well, the butter beans give the soup its creamy base and hearty texture. The sun-dried tomatoes and garlic add that classic Tuscan flavor. And the Parmesan? It’s just the perfect salty, savory finish. The kale brings in some extra nutrients and a pop of color, while the rosemary adds a subtle, woodsy aroma that I just adore.
How to Prepare Tuscan Butter Bean Soup with Kale and Parmesan: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this Tuscan Butter Bean Soup is super easy to make. Just follow these simple steps, and you’ll have a delicious, comforting soup in no time!
Preparing the Base for Tuscan Butter Bean Soup with Kale and Parmesan
First, grab a medium-large pot or Dutch oven. Heat up the olive oil (or sun-dried tomato oil!) over medium heat. Now, this is key: gently fry that rosemary sprig for about a minute. Wow, the smell! Take it out after a minute or so – it’s just there to infuse the oil with flavor. Then, toss in the diced onion and cook it until it’s nice and soft, about 5-6 minutes. Next, add the minced garlic, tomato paste, and those red pepper flakes. Stir it all together and cook for another 2-3 minutes, until the tomato paste turns a deeper, brick-red color. And don’t forget to stir in the dried oregano and sun-dried tomatoes – cook for just one more minute.
Simmering the Tuscan Butter Bean Soup with Kale and Parmesan
Now, for the good stuff! Add those butter beans (don’t rinse them!), the vegetable broth, salt, and pepper to the pot. Crank up the heat and bring it all to a simmer. Once it’s simmering, turn the heat back down and let it cook gently, uncovered, for about 15 minutes, until it’s slightly reduced. Don’t forget to remove that rosemary sprig! Okay, now for a little secret: use an immersion blender to blend about half of the soup. If you don’t have one, carefully transfer about 2 cups of the soup to a regular blender and blend until it’s mostly smooth. Then, pour it back into the pot.
Finishing the Tuscan Butter Bean Soup with Kale and Parmesan
Almost there! Add the chopped kale and heavy cream to the soup. Keep cooking until the kale is wilted and bright green, about 2-4 minutes. Mmm, it’s looking good! Finally, stir in the red wine vinegar. This is *super* important because it brightens up all the flavors! Give it a taste and add more salt and pepper if you think it needs it. Now, ladle that beautiful soup into bowls and sprinkle with freshly grated Parmesan cheese. Enjoy!
Tips for the Best Tuscan Butter Bean Soup with Kale and Parmesan
Want to take your Tuscan Butter Bean Soup to the *next* level? Of course, you do! Here are a few of my favorite tips for making it absolutely perfect!
First things first: don’t skimp on the sun-dried tomatoes! Seriously, they add *so* much flavor. I always use the oil-packed ones and even toss in a little of that oil for extra richness. Also, taste as you go! Don’t be afraid to add more salt, pepper, or even a pinch of red pepper flakes if you want a little extra kick. And finally? Always use fresh Parmesan. The pre-grated stuff just doesn’t compare, trust me!
Oh! And one more thing – don’t overcook the kale! You want it to be wilted and tender, but not mushy. Just a few minutes in the hot soup is all it needs. You got this!
Ingredient Notes and Substitutions for Tuscan Butter Bean Soup with Kale and Parmesan
Okay, so maybe you don’t have *every* ingredient on hand. Don’t stress! Here are a few easy swaps you can make for this Tuscan Butter Bean Soup:
First, butter beans. If you can’t find ’em, cannellini beans work great! They’re basically the same thing. And if you’re not a fan of kale (gasp!), spinach is a perfect substitute. It wilts down even faster, so just add it at the very end. No heavy cream? No problem! A little half-and-half or even some plain yogurt will do the trick. And if you’re vegan? Just skip the cream altogether or use a plant-based cream alternative. Easy peasy!
Oh! And if you don’t have fresh rosemary, a teaspoon of dried rosemary will work in a pinch. But seriously, try to find the fresh stuff – it’s *so* worth it!
Serving Suggestions for Tuscan Butter Bean Soup with Kale and Parmesan
This Tuscan Butter Bean Soup is fantastic all on its own, but you know what makes it even *better*? A crusty piece of bread for dipping! Oh, and a simple side salad with a light vinaigrette is always a good idea. Trust me, you’ll want something to soak up all that delicious broth!
Frequently Asked Questions About Tuscan Butter Bean Soup with Kale and Parmesan
Got questions about making this amazing Tuscan Butter Bean Soup? I got you covered! Here are a few common questions I get asked all the time:
Can I make Tuscan Butter Bean Soup with Kale and Parmesan ahead of time?
Absolutely! This soup is actually *better* the next day, if you can believe it! The flavors meld together even more. Just let it cool completely, then pop it in an airtight container in the fridge. When you’re ready to eat, just reheat it on the stovetop or in the microwave. Easy peasy!
How do I store leftover Tuscan Butter Bean Soup with Kale and Parmesan?
Storing leftovers is a cinch! Just like with making it ahead of time, let the soup cool down completely. Then, transfer it to an airtight container and keep it in the fridge. It’ll stay good for about 3-4 days. Perfect for lunches or a quick and easy dinner!
Can I freeze Tuscan Butter Bean Soup with Kale and Parmesan?
Yep, you sure can! Freezing is a great way to make this soup last even longer. Let it cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, since liquids expand when they freeze. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat it on the stovetop. You might need to add a little extra broth if it seems too thick after thawing. Just sayin’!
Nutritional Information for Tuscan Butter Bean Soup with Kale and Parmesan
Okay, let’s talk nutrition! Now, keep in mind that these are just estimates. The exact nutritional info for *your* Tuscan Butter Bean Soup will depend on the specific ingredients and brands you use. But here’s a general idea of what you’re getting in one bowl:
- Calories: About 350
- Sugar: Around 8g
- Sodium: Roughly 700mg
- Fat: Approximately 20g (Saturated: 8g, Unsaturated: 10g, Trans: 0g)
- Carbohydrates: In the neighborhood of 30g
- Fiber: A hefty 8g!
- Protein: A respectable 15g
- Cholesterol: Around 30mg
So, yeah, it’s a pretty darn healthy and delicious meal! But remember, these numbers are just estimates. Always check the labels on your ingredients for the most accurate information. Happy cooking!
Enjoy Your Tuscan Butter Bean Soup with Kale and Parmesan!
Alright, you made it! Now, go enjoy your amazing Tuscan Butter Bean Soup with Kale and Parmesan! And hey, if you loved it, leave a comment and rate the recipe! Share it with your friends, too! Happy slurping!
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Devour Delicious Tuscan Butter Bean Soup with Kale
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegetarian
Description
A hearty and flavorful Tuscan Butter Bean Soup with Kale and Parmesan, perfect for a comforting meal.
Ingredients
- 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
- 3/4 cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut
- 2 (15-16 oz.) cans butter beans, drained but not rinsed
- 4 cups (1 quart) lower-sodium vegetable broth
- 1/2 tsp. each kosher salt and black pepper (or more to taste)
- 4 cups chopped lacinato kale, stems and ribs removed
- 1/4 cup heavy cream
- 1 tsp. red wine vinegar
- Freshly grated Parmesan cheese for garnish
Instructions
- 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. Remove the rosemary after the soup simmers. 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.
Notes
- Adjust seasoning to your liking.
- For a vegan option, omit the Parmesan cheese and use a plant-based cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
