Cooking With Que
Tuscan White Bean Soup

Tuscan White Bean Soup

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Fam!  The recipe is amazing! It’s a perfect dish for a chilly day!

I made this for Fox 2 Detroit, and it was a hit! There was nothing left in the pot when I left that studio!

Just know when you make this, the house is going to smell spectacular! And the taste is ridiculous!

When you make this dish, please take a pic and tag your girl in it on all things social! #CookingWithQue

Love you to life.. and until next time… may your tastebuds be…

FOREVER SATISFIED!!!!

 

F O L L O W   M  E  ❤️  🌱

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Ingredients

  • 2 tbsp olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, chopped (or more you know I love garlic )
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 1 19oz can cannellini beans
  • 1 sprig rosemary
  • 1/2 tsp herbs de provence (can sub some dried thyme or oregano)
  • 1/2 tsp red chili flakes (optional for spice)
  • 1 litre low-sodium vegetable broth
  • salt & pepper to taste
  • 1 cup kale, stems removed and chopped.

Instructions

  1. Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
  2. Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender.
  3. Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes, vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
  4. Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix together.
  5. Add the kale to the soup and stir until wilted.
  6. Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired.
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