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Chef John's Tuscan Bean Soup
Chef John's Tuscan Bean Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious Tuscan bean soup topped with crispy croutons for a cozy meal.
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
  • 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
Instructions:
  • In a large pot over medium-high heat, heat olive oil and melt butter. Add onion, celery, and carrot. Stir until onion is translucent and golden, about 7 minutes. Stir in garlic for 1 minute. Add beans, broth, salt, pepper, rosemary, thyme, and cayenne pepper. Bring to a simmer over medium-high heat, then reduce to low and simmer for 30 minutes until vegetables are tender.
  • Add bread cubes to a saute pan, drizzle with olive oil, and season with a pinch of salt and pepper. Toast over medium heat until golden brown and crunchy, tossing occasionally for about 10 minutes. Sprinkle grated cheese over the cubes and continue browning for an additional 2 minutes.
  • Blend soup until silky using an immersion blender. Add creme fraiche and lemon juice, then garnish with crispy bread cubes and fresh parsley before serving.

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