Provider Farm

From our fields, for your family

Tuscan bean soup

Course: 
This is a great CSA recipe, totally customizable by season! In the winter, replace the summer squash with kohlrabi, meat radishes, winter squash and turnips and use tomatoes you froze from the summer share.
Ingredients: 
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 4 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes with juices
  • 3 cups chopped kale, ribs removed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
Directions: 

Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Credit: 
thewanderlustkitchen.com