Tuscan White Bean Soup

This creamy Tuscan white bean soup is filled with vegetables and cannellini beans for a hearty soup that is healthy & delicious!

Add onion, celery, carrot, and garlic to a food processor and pulse until chunky. Add vegetable mixture to a large dutch oven and drizzle with olive oil.

Heat over medium-high heat for 10-12 minutes until softened. Add tomatoes and red pepper flakes and cook over medium-high heat until the mixture is thickened.

Drain the cannellini beans, reserving the liquid in a small bowl. Add beans and vegetable broth to the pot and continue to cook for 8-10 minutes. Whisk egg yolk into 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.

Get the full recipe at iheartvegetables.com