This White Bean Zuppa Toscana is loaded with potatoes, cannellini beans, and kale, with a base of chicken broth and cream. While it's creamy, it also has this lovely light element, which I think enables it to easily be eaten year-round.
📖 Recipe
Spicy White Bean Zuppa Toscana
This White Bean Zuppa Toscana is loaded with potatoes, cannellini beans, and kale, with a base of chicken broth and cream. While it's creamy, it also has this lovely light element, which I think enables it to easily be eaten year-round.
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Servings: 4 servings
Ingredients
- 1 large yellow onion
- 4 russet potatoes diced
- 4 cloves garlic minced
- 1 tablespoon canola oil
- 4 cups low sodium chicken broth
- 1 teaspoon red pepper flakes
- 1 can cannellini beans drained and rinsed
- 3 cups chopped kale
- 1 cup heavy cream
- ½ teaspoon corn starch
- Salt & pepper
Instructions
- Clean, peel and dice the potatoes, chop the onion and mince the garlic
- In a large pot on medium heat, sauté the onion and garlic in the oil for about 8 minutes - until translucent
- Add in the broth, potato and a hefty pinch of salt and pepper - cook for about 15 - 20 minutes, until the potatoes are tender
- Roughly chop the kale, and add into the pot along with the drained and rinsed beans - cook for another 10 minutes
- Mix in the corn starch & finish with heavy cream - allowing it to all combine for a few minutes before serving
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