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Chef John's Tuscan Bean Soup

Chef John's Tuscan Bean Soup

Chef John

"Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay."
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Ingredients

45 m servings 432 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1611 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
  2. Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
  3. Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Footnotes

  • Cook's Notes:
  • This recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always works in this.
  • In the video, I pureed the veggies, but I think dicing them actually provides better flavor.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Reviews

Read all reviews 5
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This was SOOOO GOOD!! And I didn't even have the rosemary...didn't miss it! I found the creme fraiche at Publix, but it's easy to make your own. You just need to make it a day or two in advance....

I did not make any changes since I was making it for the first time and wanted to see how Chef John meant for the soup to come out. It was brilliant. The medley of tastes was wonderful. Next tim...

I loved it. Husband rated it 8.5 /10 ;/

Excellent.

Added some bacon. Delicious!

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