30-Minute Don’t-Call-It-Tuscan White Bean and Parmesan Soup

This delightful bean soup may not have an authentic Tuscan origin, but its flavors and simplicity make it an irresistible dish. The secret lies in the generous use of rosemary and the addition of a Parmesan rind while simmering, which infuses the soup with rich flavors and a velvety texture. Unlike traditional slow-cooked soups, this recipe reaches perfection in just minutes, making it a quick and satisfying option for any day of the week. Drizzled with good olive oil and served with crusty toasted bread, it’s a hearty and comforting meal.

SERVES 4

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, peeled and finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 1 cup)
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• ½ teaspoon red pepper flakes
• 4 cups homemade or low-sodium canned chicken stock
• Two 15-ounce cans cannellini or great northern beans, with their liquid
• Four 6-inch sprigs rosemary, leaves removed and finely chopped, stems reserved
• One 3- to 4-inch chunk Parmesan rind, plus grated Parmigiano-Reggiano for serving
• 2 bay leaves
• 3 to 4 cups roughly chopped kale or Swiss chard leaves
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. In a large saucepan, heat the olive oil over medium-high heat until shimmering. Add the onions, carrots, and celery, and cook, stirring, until softened but not browned, about 3 minutes. Stir in the minced garlic and red pepper flakes and cook for an additional minute until fragrant.
2. Pour in the chicken stock, beans with their liquid, the reserved rosemary stems, Parmesan rind, and bay leaves. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a bare simmer, add the chopped kale, cover, and let it cook for 15 minutes.
3. Remove and discard the bay leaves and rosemary stems. Use an immersion blender to roughly puree some of the beans, creating a slightly creamy texture. Alternatively, transfer 2 cups of the soup to a regular blender or food processor and process until smooth, then return it to the soup and stir to combine. Season the soup with salt and pepper to taste.
4. Ladle the soup into bowls, sprinkle with the chopped rosemary, drizzle with olive oil, and top with a grating of Parmigiano-Reggiano. Serve with toasted crusty bread for a satisfying and wholesome meal.

There you have it, a delightful and flavorful 30-Minute Don’t-Call-It-Tuscan White Bean and Parmesan Soup. This soup brings together the earthy richness of beans, the aromatic herbs of rosemary, and the savory depth of Parmesan to create a truly satisfying and comforting dish. With its quick preparation, it’s perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen.

Serve this soup with a drizzle of extra-virgin olive oil and a sprinkle of grated Parmigiano-Reggiano on top, and don’t forget to pair it with some crusty toasted bread for a complete and delicious experience. Whether it’s spring or early summer, this minestrone-inspired soup will make your taste buds dance with joy. Enjoy the simple pleasures of this hearty and flavorful soup any day of the year!