White Bean Tuscan Soup

tuscan white bean soupWhite Bean Tuscan soup is already pretty healthy but I have re-vamped the soup to make it just a little healthier so that you do not bulk up during these chillier fall nights.

Ingredients:

  • 4 slices thin turkey bacon, chopped
  • 1 medium yellow onion, chopped
  • 1 medium stalk celery, diced
  • 1 medium carrots, diced
  • 2 cloves garlic, crushed
  • 3 (19 ounce) cans cannellini beans, drained & rinsed
  • 1 dried bay leaf
  • 1/2 cup white wine
  • 1 large box (32 oz) chicken broth, low sodium
  • 2 Tbsp olive oil
  • 1 Tbsp finely chopped garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup lightly packed fresh basil leaves, chopped
  • 1/8 teaspoon freshly ground pepper
  • 2 cups Kale
  • 2 cups cherry tomatoes, sliced in half

Prep:

In your dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium/high heat for 5 minutes. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 25 minutes, until vegetables are tender. Remove from heat and cool for 15 minutes.  Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.  Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to dutch oven and stir in pepper. Simmer over medium heat 10 minutes. Top each with basil mixture, kale, and tomatoes.

 

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caroline