Soups & Stewsciaoflorentina5.0
Tuscan White Bean Soup (Zuppa Etrusca)
Best creamy Tuscan white bean soup packed with aromatics, herbs, veggies, beans and kale. An authentic Zuppa Etrusca / Zuppa Toscana finished with a luscious cannellini bean cream that will make you lick your bowls clean. It's healthy, dairy free, gluten free, good for you and brimming with Italian flavor!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- blender
📝 Preparation Steps
1
clean leeks
2
Clean the Leeks - Slice and clean the leek by soaking it in a large bowl of cold water. Agitate the water so all the sand and grit will fall to the bottom of the bowl. Allow the leeks to sit in the water for a few minutes until the clean leeks float to the top and all first settles on the bottom of the bowl. Use your hands or a spider ladle to scoop out the clean leeks.
water4 cups
3
sautée aromatics
4
Preheat a heavy bottom soup pot over medium heat. Add a drizzle of olive oil and sauté the leeks, onion, carrot and celery with a pinch of salt until they begin to soften and all moisture has evaporated.
carrot (peeled + grated instead of diced)1
5
add garlic + herbs
garlic (minced)3 cloveslarge garlic clove (grated)1
6
Push veggies to the side and drizzle some olive oil in the center. Add the minced garlic, rosemary and fennel seeds and let them sizzle in the oil until fragrant.
garlic (minced)3 cloveslarge garlic clove (grated)1fennel seeds2 tsp
7
add fennel + cabbage
8
Give everything a good stir then mix in the shaved fennel root and Napa cabbage. Sautee until wilted.
Napa cabbage (thinly sliced + packed)4 cups
9
add potatoes, water + boil
water4 cups
10
Meanwhile scrub and rinse your potatoes well ( no need to peel waxy gold potatoes) then cut them into small dice. Rinse well again then add them to the soup pot together with the water. Bring to a constant simmer and season with the salt. Partially cover the pot and cook the soup for about ⏱️ 15 minutes until the potatoes are completely soft. Reserve 3/4 cup of the broth.
gold potatoes (small dice)4 cupswater4 cups
11
add kale + beans
12
Add in the kale and one can of drained beans and cook a couple more minutes until the kale has wilted. Remove the soup from heat.
13
Make the Cannellini Cream
14
blend cannellini cream
15
Add the can of cannellini beans (with all the liquid to a powerful blender together with the lemon juice, grated garlic and the reserved broth. Blend until silky smooth adding a little more broth if needed.
lemon (juiced)1garlic (minced)3 cloveslarge garlic clove (grated)1
16
stir cream into soup
17
Add the cannellini cream to the soup pot and combine well. Taste and adjust seasonings with salt and pepper. Serve with a drizzle of good olive oil, red chili flakes, black pepper and herbs. (Garnish ideas: onion chives, parsley, dill, basil and even squash blossoms when in season).
Nutrition Facts
calories
286 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
13 g
sugar Content
5 g
sodium Content
200 mg
protein Content
14 g
carbohydrate Content
60 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.5 g
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