Description
This Tuscan Butter Bean Soup is creamy, hearty, and packed with rich Mediterranean flavors from sun-dried tomatoes, rosemary, and tender kale. A comforting one-pot meal perfect for weeknight dinners.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 sprig fresh rosemary
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 Tbsp. tomato paste
- 1 pinch crushed red pepper flakes
- 1 tsp. dried oregano
- 3/4 cup sun-dried tomatoes, sliced
- 2 cans butter beans (15–16 oz.), drained
- 4 cups lower-sodium vegetable broth
- 4 cups chopped lacinato kale
- 1/4 cup heavy cream (or coconut milk)
- 1 tsp apple cider vinegar
Instructions
- In a stock pot or Dutch oven, heat olive oil over medium heat. Add rosemary and sauté until fragrant.
- Stir in diced onion and cook until softened, about 5–6 minutes. Add minced garlic and sauté for 1 minute more.
- Mix in tomato paste and crushed red pepper flakes. Cook for 2–3 minutes until aromatic.
- Add dried oregano and sun-dried tomatoes, stirring well to combine.
- Fold in butter beans and pour in vegetable broth. Bring to a simmer uncovered and cook for about 15 minutes.
- Blend half of the soup using an immersion blender or carefully transfer part of the soup to a blender for a creamier texture.
- Stir in chopped kale and heavy cream or coconut milk. Cook for another 2–4 minutes until the kale is tender.
- Finish with apple cider vinegar for brightness before serving.
Notes
- Use coconut milk instead of heavy cream for a dairy-free option.
- For extra protein, add cooked Italian-style chicken sausage or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 15 mg
