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Tuscan Bean Soup
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Ingredients
2 tbsp butter
1 large onion, chopped
1 leek, chopped
1 large carrot, diced
2 stalks of celery, diced
1/2 red chili (or to taste), finely chopped
4 cloves of garlic
Several sprigs of thyme
2 tbsp smoked paprika
6-7 baby potatoes, quartered, or 1 medium potato
21 oz canned fire roasted tomatoes, chopped
One large bunch of swiss chard or kale leaves, torn into pieces
3 cups white beans, such as Great Northern beans, navy, or cannellini. If you use dried beans instead of canned, soak them overnight.
4 cups of stock
2-3 tsp salt, to taste
Zest of 1 lemon
Pepper
Olive oil
Optional: Parmesan rind, a few dashes of liquid smoke
To serve: good olive oil, shaved hard cheese, lemon zest
In a large pot on medium-low heat, melt a tablespoon of butter. Add a good splash of olive oil.
When the butter is melted, briefly saute the onion, leeks, garlic, thyme, chili, and smoked paprika.
Add the carrots, celery, and potatoes to the mix. Keep sweating the vegetables until they start to soften and you see yummy juices form at the bottom of the pot.
Finally, add the beans and tomatoes, and cook for a few more minutes until all the flavors are combined.
Pour in your stock of choice. For richer flavor, feel free to add a parmesan rind and a couple dashes of liquid smoke.
Turn up the heat to bring everything to a simmer.
The flavors of this get better over time, so I recommend starting to cook earlier in the day to let it all come together, and then add the greens closer to the serving time to keep them bright.
When ready to serve, ladle into bowls and sprinkle with cheese, lemon zest, and a drizzle of good quality olive oil. Garnish with a sprig of thyme.
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55 Eglinton Ave East, Toronto, ON M4P1G8
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