tuscan white bean and vegetable soup

November 4, 2014


tuscan white bean and vegetable soup via M Loves M @marmar
Probably the only thing I don’t like about fall is the time change! While I love getting an extra hour of sleep {for that one day, let’s be honest}, I really dislike that it becomes dark so early. Besides the fact that it’s impossible to take photos after work, it’s also a little depressing. I like coming home and seeing the sun still shining. To deal with these darker and colder evenings, I bring in my arsenal of soup recipes. Soup makes me happy; it warms me from the inside out and it brings a little sunshine to the 5pm darkness. One great thing about soup is that it keeps really well in the fridge or freezer. I usually make the full amount and then enjoy it all week, or the following. It allows Matthew and I to have a quick, but substantial meal, and gives us more time to get back to our Fall TV lineup {one of my favorite things about this time of year hehe!}. I made this TUSCAN WHITE BEAN AND VEGETABLE SOUP with a bunch of ingredients I had in the fridge and pantry. It’s one of my favorite recipes and I love how good it is with some crusty bread! It’s totally healthy until I throw in the carbs haha!
tuscan white bean and vegetable soup via M Loves M @marmar
tuscan white bean and vegetable soup via M Loves M @marmar
tuscan white bean and vegetable soup via M Loves M @marmar

Tuscan White Bean and Vegetable Soup
makes 8 servings

3 Tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 teaspoons tomato paste, diluted with a little bit of warm water
1 14-ounce can of cannelini beans
1 14-ounce can of Northern white beans
2 quarts vegetable stock
1 zucchini, chopped
2 leeks, ends and touch leaves removed, cut down the middle and slices into 1/4 inch slices
1/2 head savory cabbage, shredded
3 sprigs of rosemary, finely minced
3 springs thyme, minced
1 spring oregano, minced
1 Tablespoon parsley, chopped
1 teaspoon red chili flakes
1 head of Lacinata kale, stems removed and cut into bite sized pieces
salt and pepper
1 loaf of rustic bread
Parmigiano-Reggiano for serving

In a large soup pot, heat the olive oil over medium heat. Once hot, but not smoking, add onion, garlic, celery, carrot and cook for about 4 minutes. Season with a pinch of salt and freshly ground black pepper. Add the tomato paste, stir briefly and then add the beans, the stock, and the zucchini, leeks, and cabbage. Add the herbs and chili flakes to the pot and cook for about 20 minutes. Then add the kale and cook for another 10-15 minutes.

Serve the soup in big bowls with freshly grated Parmesan on top and the bread on the side. You could also slice the bread, brush with olive oil, sprinkle with salt and pepper, and toast it in the oven for a few minutes.

Do you like making soup this time of year? If you have any favorites, please email me or share the link in the comment section! I’m dying to make another one! And not just because I got a fresh loaf of bread from the store..oh carbs…

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