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Tuscan White Bean Soup

Tuscan White Bean Soup with Parmesan Crostini

On the menu Oct 13 — Oct 19

Recipe Details

Story

As the weather starts to turn, we love cozying up with a bowl (or mug) of warm, comforting soup. With this Italian-style vegetable stew, we’re simmering leeks, carrots, and diced tomatoes with plenty of garlic, white wine, and rosemary, then stirring in hearty kale and white beans. It’s served with crusty, cheesy bread—for dipping, naturally.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 770
  • Protein 33g
  • Total Carb 110g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
    1
    leek
  • carrots
    4 ounces
    carrots
  • rosemary
    1/8 ounce
    rosemary
  • dinosaur kale
    4 ounces
    dinosaur kale
  • garlic
    2 cloves
    garlic
  • white wine
    1/4 cup
    white wine
  • tomato paste
    1 tablespoon
    tomato paste
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • diced tomatoes
    1 can
    diced tomatoes
  • white beans
    1 can
    white beans
  • vegetable stock
    8 ounces
    vegetable stock
  • boule loaf
    1
    boule loaf
  • shaved Parmesan cheese
    2 ounces
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • baking sheet