Name: Chef John's Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 onion, diced; 1 stalk celery, diced; 1 carrot, diced; 3 cloves garlic; 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained; 4 cups chicken broth; salt to taste; freshly ground black pepper to taste; 0.5 teaspoon chopped fresh rosemary; 0.5 teaspoon fresh thyme leaves; 0.5 teaspoon cayenne pepper, or to taste; 0.33333334326744 cup creme fraiche; 0.5 lemon, juiced; 1.5 cups fresh bread cubes; 2 tablespoons olive oil; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste; 1 tablespoon chopped fresh flat-leaf parsley

Chef John's Tuscan Bean Soup

4.8

(59)

48 Reviews

10 Photos

Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
4 cups chicken broth
salt to taste
freshly ground black pepper to taste
½ teaspoon chopped fresh rosemary
½ teaspoon fresh thyme leaves
½ teaspoon cayenne pepper, or to taste
⅓ cup creme fraiche
½ lemon, juiced
1 ½ cups fresh bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Directions

Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot, and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium-high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Chef John

Cook's Notes:

This recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always work in this.

In the video, I pureed the veggies, but I think dicing them actually provides better flavor.

Nutrition Facts (per serving)

432	Calories
23g	Fat
44g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Fat 23g	30%
Saturated Fat 9g	43%
Cholesterol 42mg	14%
Sodium 1611mg	70%
Total Carbohydrate 44g	16%
Dietary Fiber 10g	37%
Total Sugars 4g
Protein 13g
Vitamin C 16mg	80%
Calcium 144mg	11%
Iron 4mg	22%
Potassium 175mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.