Tuscan White Bean and Greens Soup

Tuscan White Bean and Greens Soup

I still can’t actually get over the flavor of this soup. It was America’s Test kitchen’s recipe originally; I can’t put my finger on why it’s one of the more incredibly flavorful soups I’ve ever had. The ingredient list is simple, and besides the cheese it’s one of the least expensive meals you could put on the table.

My kids and I loved it and when I pressed my husband for why he didn’t seem to be loving it as much I was (it’s hard for me to move on without answers) he sheepishly admitted it was because there was no meat. What is it with men and meat? If your husband is like mine then serve this alongside the plastic 6 dollar container of rotisserie chicken. I’ll be making this again soon, even just for my own lunches. It was honestly so delicious. Thickening the soup with reserved bean liquid and egg yolk made it dreamily creamy – minus the cream. So unique and something I will tuck away in my culinary memory bank for the future. There’s nothing quite so nutritious as an egg yolk, if you ask me.

Tuscan White bean and Greens Soup

Serves 8

1 large onion, cut into large chunks

4 celery stalks, cut into large chunks

4 garlic cloves, peeled

1/2 c. olive oil

1 (28 oz) can. tomato puree

3/4 tsp. salt

1/8 tsp. ground cayenne or chili flakes

6 c. chicken broth

2 c. finely chopped fennel bulb

2 (15 oz) cans cannellini beans, drained with liquid reserved, rinsed

2 small heads escarole, trimmed and chopped (about 8 cups) or 8 cups baby kale or baby spinach

2 large egg yolks

1/2 c. finely chopped fresh parsley

2 tbsp. finely chopped fresh oregano

1/2 c. grated Pecorino Ramono

Juice of 1/2 a lemon

  1. Place onions, celery and garlic in food processor and pulse until very finely chopped (if you don’t have a food processor then do a very small dice by hand).
  2. Heat oil over medium high heat and add mixture to oil along with salt and cayenne. Cook, stirring occasionally, until a light brown fond begins to form on the bottom of the pot, about 12 minutes.
  3. Add tomatoes and increase heat to high – stir occasionally until mixture thickens, about 10 minutes.
  4. Add broth and chopped fennel to pot and reduce heat to medium low. Simmer about five minutes.
  5. Add beans and greens (escarole, kale or spinach) and continue to simmer until fennel is fully tender, about 5 more minutes.
  6. Whisk egg yolks into reserved bean liquid and stir into soup. Remove from heat and add herbs, cheese and lemon juice. Taste for seasoning and serve.

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