Tuscan Bean Soup
Today's popularity of Tuscan bean soups is a testament to the culinary traditions of Tuscany and the art of transforming humble ingredients into a comforting meal.
Servings: 4 people
Ingredients
- 2 tsp olive oil
- ½ red onion chopped (about 1/2 cup)
- 1 carrot diced (about 1/2 cup)
- 1 rib celery diced (about 1/2 cup)
- 2 cloves garlic minced
- Sea salt and black pepper
- 2 tomatoes diced (about 1 1/2 cups)
- 1 can cannellini beans drained
- 4 cups chicken broth
- 2 to 3 tbsp pesto
- ¼ cup chopped flat parsley
- Grated parmesan cheese
- Extra virgin olive oil
Instructions
- Heat the olive oil over medium heat in a large pot and sauté the red onions, carrots, and celery for about 6 minutes or until the vegetables soften. Add a pinch of sea salt and black pepper. Add the minced garlic and cook for 30 seconds, stirring frequently.
- Add the tomatoes, cannellini beans, and chicken broth. Bring the pot to a boil, then reduce the heat to a medium simmer. Cover and simmer for 20 to 25 minutes.
- Stir in the pesto. Taste and adjust the seasoning with pesto, sea salt, and black pepper.
- Divide the soup into bowls and top with chopped flat parsley and grated parmesan cheese. Drizzle each bowl with extra virgin olive oil if desired.