Ingredients
5½ oz yellow onion, large, chopped
3 tsp olive oil
1 clove garlic , chopped
2½ oz carrots, chopped
2½ oz celery , chopped
salt and ground black pepper , to taste
2 cups vegetable broth , or water
2 cups chicken broth
¼ cup white wine
1 cup kale, or collards, chopped
15 oz white cannellini beans, (2 cans), drained and rinsed
1 tsp Tuscan seasoning
½ cup heavy cream, warmed
3 croutons, per serving
Preparation
Heat the olive oil in a large pot then add the onion. Saute the onion and cook until it caramelizes.
Add the garlic, carrot, and celery. Saute briefly.
Deglaze with white wine and reduce briefly.
Add both broths and bring to boil.
Reduce heat to medium-low and add in the beans, Tuscan seasoning, kale, salt, and pepper.
Simmer for about 20 minutes. Afterward, stir in the warmed cream.
Once you’re done cooking, serve your Tuscan bean soup with the croutons as garnish.
