The Coziest Tuscan Butter Bean Soup

Creamy butter beans in a rosemary-imbued broth with sweet pops of sun-dried tomatoes, ribbons of kale, and a touch of Parmesan for richness. This soup is ready in just 30 minutes.

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 sprig fresh rosemary
• 1 unit medium yellow onion
• 3 unit garlic cloves
• 2 Tbsp DeLallo tomato paste
• 1 pinch crushed red pepper flakes
• 1 tsp dried oregano
• 0.5 cup DeLallo Sun-Dried Tomatoes
• 2 15.5-oz. cans butter beans
• 4 cups lower-sodium vegetable broth
• 4 cups lacinato kale
• 0.25 cup heavy cream
• 1 tsp red wine vinegar
• 1 to taste Parmesan cheese

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil (or oil from the jar of sun-dried tomatoes) in a large pot over medium heat.
2. Add 1 sprig of fresh rosemary to the pot and let it infuse the oil for a few minutes.
3. Chop 1 medium yellow onion and 3 garlic cloves, then add them to the pot. Sauté until the onion is translucent.
4. Stir in 2 tablespoons of DeLallo tomato paste, a pinch of crushed red pepper flakes, and 1 teaspoon of dried oregano.
5. Add ½ cup of DeLallo Sun-Dried Tomatoes to the pot and stir well.
6. Drain and rinse 2 cans of butter beans, then add them to the pot.
7. Pour in 4 cups of lower-sodium vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer.
8. Add 4 cups of chopped lacinato kale to the pot and let it wilt in the soup.
9. Stir in ¼ cup of heavy cream and 1 teaspoon of red wine vinegar.
10. Serve the soup hot, garnished with freshly grated Parmesan cheese.