Description
This creamy Tuscan White Bean Soup is filled with vegetables and creamy cannellini beans for a flavor-packed soup that is healthy & delicious!
Ingredients
Units
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- 1 yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 4 cloves garlic
- 2 tablespoons olive oil
- 28oz diced tomatoes
- 1/2 teaspoon red pepper flakes
- 2 15oz cans cannellini beans (reserve the liquid)
- 2 cups vegetable broth
- 1 egg yolk
- 1 cup chopped escarole
- 1/2 cup shredded Parmesan cheese
Instructions
- Add the onion, celery, carrot, and garlic to a food processor and pulse until chunky.
- Add the vegetable mixture to a large dutch oven and drizzle with olive oil.
- Heat over medium-high heat for 10-12 minutes until softened.
- Add the tomatoes and red pepper flakes and continue to cook over medium-high heat for 8 minutes, until the mixture is thickened.
- Drain the cannellini beans, reserving the liquid in a small bowl. Add the beans and vegetable broth to the pot and continue to cook for 8-10 minutes.
- Whisk the egg yolk into the bean liquid until smooth.
- Remove the soup from heat. Add the egg mixture to the soup and stir until combined.
- Stir in chopped escarole. Let sit for 5 minutes before serving.
- Top each bowl with Parmesan cheese.