Tuscan Butter Bean Soup

By Jamie Vespa

When you're craving something cozy yet vibrant, this Tuscan Butter Bean Soup is the answer. Filled with rustic herbs, creamy butter beans, sun-dried tomatoes, and ribbons of kale, it's simple, nutritious, and comforting.

Ingredients

• 2 Tbsp. extra-virgin olive oil (or oil from the jar of sun-dried tomatoes)
• 1 sprig fresh rosemary
• 1 medium yellow onion, diced ((about 1 1/2 cups))
• 3 garlic cloves, minced
• 2 Tbsp. DeLallo Tomato Paste
• Pinch of crushed red pepper flakes
• 1 tsp. dried oregano
• 3/4 cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut
• 2 (15-16 oz.) cans butter beans, drained but not rinsed
• 4 cups (1 quart) lower-sodium vegetable broth
• 1/2 tsp. each kosher salt and black pepper ((or more to taste))
• 1/2 tsp. each kosher salt and black pepper ((or more to taste))
• 4 cups chopped lacinato kale, stems and ribs removed
• 1/4 cup heavy cream
• 1 tsp. red wine vinegar
• Freshly grated Parmesan cheese for garnish

Instructions

1. 1

   Heat oil in a medium-large stock pot or Dutch oven over medium heat. Add rosemary sprig and gently fry in the hot oil for 1 minute. (You’ll remove the rosemary after the soup simmers – let it mingle with the rest of the ingredients until then.) Add onion and cook until translucent, about 5 to 6 minutes.

2. 2

   Add garlic, tomato paste, and red pepper flakes; stir to combine. Cook until the tomato paste turns brick-red and garlic is aromatic, about 2 to 3 minutes. Stir in dried oregano and sun-dried tomatoes; cook 1 more minute.

3. 3

   Add butter beans, broth, salt, and pepper, and increase heat to bring soup to a simmer. Gently simmer, uncovered, until slightly reduced, about 15 minutes. Remove rosemary sprig.

4. 4

   Use an immersion blender to blend about half of the soup OR transfer 2 cups of soup to an upright blender and carefully blend until mostly smooth. Pour blended soup back into pot and add kale and heavy cream. Continue cooking until the kale is wilted and bright green, about 2 to 4 more minutes. Stir in red wine vinegar and season with additional salt and black pepper, if needed.

5. 5

   Ladle soup into bowls and top with freshly grated Parmesan cheese.