Today’s recipe feature is another healthy, hearty dish – Tuscan Bean Soup. White cannellini beans mix it up with some friends from the garden – kale, broccoli, onion, garlic and tomatoes – and just the right amount of fresh thyme to create a wonderful soup. Additionally, this food goodness can go from prep to table in about 40 minutes. It’s gorgeous, gluten-free and delicious! Healthy and joyous eating!
Tuscan Bean Soup (Recipe courtesy Delish.com)
- 1 medium onion
- 2 garlic cloves
- 2 tbsps. olive oil
- ½ bunch of kale
- ½ bunch of broccoli rabe
- Two 28 oz. cans of white cannellini beans
- One 28 oz. can of whole tomatoes
- 4 cups chicken broth (gluten-free please)
- 3 sprigs fresh thyme
- Kosher salt
- Freshly ground pepper
Slice the onion and chop it into small pieces. Smash the garlic with the flat side of a chef’s knife to remove the peel and slice. Heat a large stockpot over medium heat. Add olive oil. When the oil is hot, add the chopped onion and reduce the heat to low. Cook, stirring occasionally, about 10 minutes or until onions are translucent.
Dice the garlic slices and add to the onion. Stir for three minutes or until lightly browned or onions are ready. While the onions are cooking, tear up the kale and broccoli rabe.
Add the greens to the stockpot, increase heat to medium, and stir the greens until they wilt. With clean hands, squeeze the tomatoes into the stockpot.
Drain and rinse the beans in a colander. Add to the stockpot and bring to simmer, cooking 5 more minutes. Add the chicken broth. Pluck the thyme leaves from their stems and add to the pot.
Season to taste with salt and freshly ground pepper. Cook an additional 10 minutes and serve. Serving yield = four to 6 six servings.