Name: Tuscan Butter Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Tbsp. DeLallo Extra-Virgin Olive Oil (or oil from the jar of sun-dried tomatoes); 1 sprig fresh rosemary; 1 medium yellow onion, diced (about 1 ½ cups); 3 garlic cloves, minced; 2 Tbsp. DeLallo Tomato Paste; Pinch of crushed red pepper flakes; 1 tsp. dried oregano; ½ cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut; 2 (15.5-oz.) cans DeLallo Butter Beans, drained but not rinsed; 4 cups (1 quart) lower-sodium vegetable broth; ½ tsp. each kosher salt and black pepper; 4 cups chopped lacinato kale, stems and ribs removed; ¼ cup heavy cream; 1 tsp. DeLallo Red Wine Vinegar; Freshly grated Parmesan cheese for garnish

Tuscan Butter Bean Soup

Warm, comforting, and bursting with rustic Italian flavors, this Tuscan Butter Bean Soup from @dishingouthealth is the perfect meal for cozy nights. Creamy butter beans are simmered with tangy sun-dried tomatoes, fragrant garlic, earthy kale and dried oregano, creating a hearty soup that’s both nourishing and satisfying. Finished with a drizzle of olive oil and a sprinkle of Parmesan, each spoonful is pure comfort. Grab a slice of crusty bread and dive into a bowl of Tuscan goodness—simple, wholesome, and made to share!

Ingredients

2 tablespoons DeLallo Extra Virgin Olive oil, or from the jar of DeLallo Sun-Dried Tomatoes

1 sprig fresh rosemary

1 medium yellow onion, diced (about 1 ½ cups)

3 garlic cloves, minced

2 tablespoons DeLallo Tomato Paste

Pinch of crushed red pepper flakes

1 tsp. dried oregano

1/2 cup DeLallo Sun-Dried Tomatoes

2 (15.5-ounce) cans DeLallo Butter Beans

4 cups (1 quart) lower-sodium vegetable broth

½ tsp. each kosher salt and black pepper

4 cups chopped lacinato kale, stems and ribs removed

¼ cup heavy cream

DeLallo Red Wine Vinegar

Freshly grated DeLallo Parmigiano Reggiano for garnish

Directions

Heat oil in a medium-large stock pot or Dutch oven over medium heat. Add rosemary sprig and gently fry in the hot oil for 1 minute. (You’ll remove the rosemary after the soup simmers – let it mingle with the rest of the ingredients until then.) Add onion and cook until translucent, about 5 to 6 minutes.

Add garlic, tomato paste, and red pepper flakes; stir to combine. Cook until the tomato paste turns brick-red and garlic is aromatic, about 2 to 3 minutes. Stir in dried oregano and sun-dried tomatoes; cook 1 more minute.

Add butter beans, broth, salt, and pepper, and increase heat to bring soup to a simmer. Gently simmer, uncovered, until slightly reduced, about 15 minutes. Remove rosemary sprig.

Use an immersion blender to blend about half of the soup OR transfer 2 cups of soup to an upright blender and carefully blend until mostly smooth. Pour blended soup back into pot and add kale and heavy cream. Continue cooking until the kale is wilted and bright green, about 2 to 4 more minutes. Stir in red wine vinegar and season with additional salt and black pepper, if needed.

Ladle soup into bowls and top with freshly grated Parmesan cheese.

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Tuscan Butter Bean Soup

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