Creamy White Bean Soup with Sun-Dried Tomatoes
Serves 1
Directions
- 1Add olive oil to a Dutch oven and sauté chopped onions.
- 2Add sliced carrots and chopped celery to the pot and continue to sauté.
- 3Stir in minced garlic and sun-dried tomatoes.
- 4Add chopped potatoes to the pot and mix well.
- 5Pour in diced tomatoes and broth, then add fresh thyme and bay leaves.
- 6Drain and rinse white beans, then transfer about half of them to a blender.
- 7Add some of the hot broth from the pot to the blender with the white beans.
- 8Blend until smooth and creamy.
- 9Pour the blended white bean mixture back into the pot.
- 10Add the remaining whole white beans to the soup.
- 11Stir in chopped kale.
- 12Mix in grated Parmesan cheese.
- 13Stir and season the soup to taste.
- 14Ladle the hot soup into a bowl, garnish with extra Parmesan cheese, and serve.
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Sun-dried tomatoes
- Potatoes
- Diced tomatoes
- Thyme
- Bay leaves
- White beans
- Broth
- Kale
- Parmesan cheese
- Salt
- Pepper
Equipment
Dutch ovenCutting boardKnifeWooden spoonBlenderStrainerLadle
Tips
- The potatoes and white beans give it a wonderfully rich texture, while the sun-dried tomatoes add a salty, umami touch.
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