Description
This creamy Tuscan Butter Bean Soup is a cozy, flavorful one-pot meal made with tender butter beans, sun-dried tomatoes, fresh kale, garlic, and aromatic herbs. Finished with a splash of cream and Parmesan cheese, this easy Italian-inspired soup is perfect for comforting weeknight dinners and meal prep.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil (or oil from sun-dried tomatoes)
- 1 sprig fresh rosemary
- 1 medium yellow onion, diced (about 1½ cups)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- ¾ cup sun-dried tomatoes, sliced or julienne-cut
- 2 (15–16 oz) cans butter beans, drained but not rinsed
- 4 cups low-sodium vegetable broth
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 cups chopped lacinato kale, stems and ribs removed (or 2 generous handfuls baby spinach)
- ¼ cup heavy cream
- 1 teaspoon red vinegar
- Freshly grated Parmesan cheese, for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the rosemary sprig and fry gently for 1 minute. Add the diced onion and cook for 5–6 minutes until softened and translucent.
- Build the flavor: Add minced garlic, tomato paste, and crushed red pepper flakes. Stir and cook for 2–3 minutes until the tomato paste darkens and the garlic becomes fragrant. Add dried oregano and sun-dried tomatoes, then cook for another minute.
- Simmer the soup: Stir in the drained butter beans, vegetable broth, salt, and black pepper. Bring to a gentle simmer and cook uncovered for about 15 minutes, allowing the broth to reduce slightly and the flavors to develop. Remove the rosemary sprig.
- Blend for creaminess: Use an immersion blender to blend approximately half of the soup, leaving some whole beans for texture. Alternatively, carefully transfer about 2 cups of soup to a blender, blend until mostly smooth, and return it to the pot.
- Add kale and cream: Stir in the chopped kale and heavy cream. Simmer for another 2–4 minutes until the kale is tender and bright green.
- Finish and serve: Stir in the red vinegar. Taste and adjust the seasoning with additional salt or pepper if needed. Ladle into bowls, garnish with freshly grated Parmesan cheese, and serve warm with crusty bread.
Notes
- Bean substitutions: Cannellini beans or great northern beans can replace butter beans.
- Dairy-free option: Substitute the heavy cream with unsweetened plant-based cooking cream and omit Parmesan or use a dairy-free alternative.
- Extra creamy texture: Blend more of the soup if you prefer a thicker consistency.
- Spinach alternative: Replace kale with fresh baby spinach and add it during the final 1–2 minutes of cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze for up to 3 months for best quality. For better texture, freeze before adding the cream and kale.
- Reheating: Warm gently on the stovetop, adding a splash of vegetable broth if the soup becomes too thick.
- Serving suggestion: Serve with toasted sourdough, garlic bread, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, One-Pot
- Cuisine: Italian-Inspired, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 17 g
- Cholesterol: 20 mg