Thank you to Calphalon for sponsoring this post. As always, all opinions are my own.
A few weeks ago, Alex and I were cooking dinner and we heard a loud popping sound. I looked down and realized that one of our pot lids had shattered. Maybe it was the heat or maybe it was just past it’s prime but I spent the next week forgetting that we were missing a pot lid and finding myself at a loss when trying to simmer a few things. Fast forward a couple of weeks and Calphalon reached out to see if I’d like to check out the new Calphalon Premier Space Saving Cookware! It was perfect timing. We’ve already put the set to good use and I’ve been so impressed with the quality. The pans are coated with 3 layers of protective coating, so it’s really durable. You can even use a metal whisk or spoon in the pots and pans without having to worry about scratching the surface!
Another thing I was really excited about is that these pots and pans only take up about half the room that our old set took up! Thanks to the unique handle design, the pots, pans and lids
stack and nest in any order, so we don’t have to mess with a giant wire rack like we used to! Also, they’re dishwasher safe which means I don’t have to scrub them by hand, although the non-stick coating actually makes it pretty easy to wash!
For this recipe, I used the Calphalon Premier Space Saving 6 Qt. Stockpot with cover. It was perfect for this big batch of soup! If you’re not cooking for a crowd, you could divide the recipe in half, but this soup keeps well in the fridge so it doesn’t hurt to have leftovers!
This Tuscan white bean soup can be made in one pot. It’s perfect for a healthy, weeknight meal!
- 1 large onion
- 2 large carrots (or 8–10 baby carrots)
- 2 ribs of celery
- 1 tbsp olive oil
- 8 cloves of garlic, crushed
- 4 cups of vegetable broth
- 4 cups of water
- 2 bay leaves
- 2 large kale leaves, torn into 1-inch pieces
- 1 15oz can of diced tomatoes
- 4 15oz cans of cannellini beans
- 1 large sprig of rosemary (optional)
- Salt & pepper to taste
- Chop the onion, carrots, and celery into 1/2 inch pieces.
- Heat the olive oil in a large 6 qt pot over medium heat until it’s shimmering.
- Add the onions, carrots, and celery and cook over low to medium heat for about 15 minutes, until the vegetables begin to soften. (You don’t want them to brown, so be sure to stir it every few minutes.)
- Add the garlic. I used a garlic press to crush my garlic right into the pot. If you don’t have a garlic press, you can mince it first and then add it.
- Add the broth, water, bay leaves, kale, tomatoes, and beans.
- Simmer for 20-25 minutes until vegetables are fully softened.
- If using the rosemary, turn off the heat and add the sprig into the pot. Let sit for 15 minutes.
- After 15 minutes, remove the rosemary and the bay leaves.
- Add salt and pepper to taste, if needed when serving.
Keywords: white bean soup
I was impressed with how evenly everything cooked in the bottom of the pan. There were no “hot spots” or places where it seemed like things weren’t getting the right amount of heat. This pot worked perfectly for this giant batch of soup!
This soup made the kitchen smell amazing. I kept peeking through the glass lid to see it simmering.
Despite having a pretty big kitchen, I feel like I’m always trying to save space. Food blogging certainly requires extra storage space! Calphalon recently partnered with Michael Chernow, co-owner of The Meatball Shop and Seamore’s in New York City, to get some space saving tips. I thought some of them were really practical whether you’re a restaurant owner or a home cook! Here are a few of my favorites:
- Take the time to organize – “Take one hour to pull out all of your cookware and assess what you actually use and what may be awkwardly taking up space in your cabinets. The new Calphalon Premier Space Saving Cookware Sets provide you with all the cookware essentials you’ll need. All the pots and pans stack in any order, saving valuable cabinet space.” I definitely still have work to do in this area, but I’m working on it!
- Buy Higher Quality Products – “Living in Brooklyn, space is hard to come by, so I stock my home kitchen with the highest quality products that can fit in concert with each other.” This cookware is a great example! I know I won’t need to keep replacing lids or pots and end up with a mismatched set that doesn’t stow away neatly in my kitchen!
- Use Your Cabinet Doors – “Attach hooks to the cabinets to hold cooking utensils to free up drawer or counter space.” I love this idea for keeping utensils off the counter and out of my drawers!