Chef John's Tuscan Bean Soup

This smooth, silky Tuscan bean soup with crunchy, crispy croutons makes a warming bowlful on a chilly day.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 432 Calories

Ingredients

• 1 tablespoon butter
• salt to taste
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 1 stalk celery, diced
• 4 cups chicken broth
• 1 carrot, diced
• 3 cloves garlic
• freshly ground black pepper to taste
• 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
• 0.5 lemon, juiced
• 0.5 teaspoon cayenne pepper, or to taste
• 0.5 teaspoon chopped fresh rosemary
• 0.5 teaspoon fresh thyme leaves
• 0.33333334326744 cup creme fraiche
• 1.5 cups fresh bread cubes

Recipe Instructions

Step 1

Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot, and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium-high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.

Step 2

Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.

Step 3

Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.