creamy tuscan white bean soup

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This Tuscan white bean soup is rich and comforting—creamy cannellini beans, sweet fennel, and kale simmered in a silky parmesan broth.

1/4 cup extra-virgin olive oil
1 medium onion, diced
1 fennel bulb, diced, frond reserved
2 celery stalks, diced
Kosher salt
Freshly ground black pepper
4 garlic cloves, minced
4 1/2 cups cooked cannellini beans (or 3 15-oz cans), rinsed
2 1/2 cups unsalted chicken stock (or combination of bean cooking liquid)
1 tbsp fresh rosemary leaves, minced
2 bay leaves
1 parmesan rind (optional)
1 bunch tuscan kale, chopped into 1-inch pieces and washed (can sub escarole or spinach)
1/2 cup heavy cream
1/2 cup grated parmesan
Crusty bread, for serving

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Heat olive oil in a large pot over medium heat. Add onion, fennel, and celery, and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and translucent, 8- 10 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Add beans, stock, rosemary, bay leaves, and parmesan rind (if using). Bring to a boil, then reduce to a gentle simmer. Season with salt and pepper, and cook for about 15 minutes uncovered, until beans are soft and flavorful.
Discard bay leaves. Use an immersion blender to roughly puree part of the beans until about half blended. Alternatively, transfer 1 1/2 cups of soup to a blender or food processor and process until smooth. Return to the soup and stir to combine.
Stir in kale and cook for about 10 minutes, until tender. Remove from heat and stir in cream and parmesan; season to taste with salt and pepper
Ladle soup into bowls and serve with crusty bread.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

This recipe makes about 7 1/2 cups of soup, which is five 1 1/2-cup servings.

Find it online: https://www.withspice.com/blog/tuscan-white-bean-soup/