I started with the recipe for Tuscan White Bean Soup from The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families but modified it in a few ways.
First, I had turkey broth rather than chicken, used dried basil rather than fresh, and used one can of cannellini beans and one can of butter beans because that’s what I had in the pantry. I also had croutons I’d made previously and stashed the extra in the freezer, so I just thawed those and crisped them up in the oven for a few minutes.
Tuscan White Bean Soup
- 2 Tbs olive oil
- 1 large yellow onion, peeled and chopped
- 2 tsp minced garlic
- 15 oz cans of white beans cannelini, small white, butter, etc.
- 2 cups turkey or chicken broth
- 2 Tbs sherry
- grated Parmesan a spoonful per bowl
- Make the croutons if you need to. Just cut a few slices of French or Italian bread into 1/2 inch cubes, toss with some olive oil, salt and seasonings, then bake at 450 F for 5 minutes or so. (Watch them!)
- Heat the oil in your dutch oven or soup pot, and cook the onions and garlic about 5 minutes, stirring, until softened. Add the beans and broth and bring to a boil. Reduce the heat and simmer for 5-10 minutes.
- Use an immersion blender to blend the beans, leaving as chunky as you'd like.
- Stir in the sherry and basil (I used dried but I do think fresh would be better).
- Put a servings worth in a bowl, add a bit of grated Parmesan, and a few croutons.