White Bean Italian Soup
White Bean Italian Soup
Brie Thompson
6
20 minutes
40 minutes
Warm, hearty, and a little bit luxurious, this White Bean Italian Soup is a one pot meal I want on the stove all winter long. Black Truffle Infused Olive Oil and Roasted Garlic White Barrel Aged Balsamic give the vegetables deep, savory flavor, while Wild Garlic Dried Herb Blend and Black Truffle Infused Sea Salt season the broth. Creamy white beans and torn chunks of bread soak up every bit, and a handful of Parmesan melts in at the end.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 3 Tbsp Black Truffle Infused Olive Oil
- 1 Shallot, diced
- 3 Celery Stalks, chopped
- 2 Medium Carrots
- 3 Garlic Cloves
- 2 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 3 Tomatoes, chopped
- 1 Head Kale, chopped
- 8 cups Chicken Stock (*see notes for vegetarian option)
- ¼ cup Wild Garlic Dried Herb Blend
- 2 (14.5 oz) Cans Northern White Beans
- 2 tsp Black Truffle Infused Sea Salt
- ½ Loaf Pain au Levain (about 3 cups)
- ½ cup Parmesan, finely grated
Directions
- Heat Black Truffle Infused Olive Oil in a large Dutch oven over medium high heat. Once hot, add the shallot, celery, and carrots. Cook until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add Roasted Garlic White Barrel Aged Balsamic and cook for 1 more minute.
- Add the tomatoes, kale, chicken stock, and Wild Garlic Dried Herb Blend. Bring to a boil, then reduce the heat to medium low.
- Add the beans and Black Truffle Infused Sea Salt and stir. Tear the bread into large chunks and add to the soup. Cook until the bread breaks down, about 20 minutes. Add the Parmesan and cook for another 5 minutes.
- Serve immediately.