Chef John&#39;s Tuscan Bean Soup So Tasty

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Chef John's Tuscan Bean Soup

"Since fall and wintry weather are full of shorter, darker days, we're going to want some coping strategies, and this hearty Tuscan bean soup is one of the greater effective. There's simply something about that combo of clean, silky soup, and crunchy, crispy croutons that makes everything appear k."

Ingredients :

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 stalk celery, diced
1 carrot, diced
three cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and tired
four cups chicken broth
salt to taste
freshly ground black pepper to taste
half teaspoon chopped sparkling rosemary
half of teaspoon clean thyme leaves
half teaspoon cayenne pepper, or to taste
1/3 cup creme fraiche
1/2 lemon, juiced
1 1/2 cups sparkling bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped clean flat-leaf parsley

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Heat olive oil over medium-high warmness in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook dinner and stir till onion begins to show translucent and golden, about 7 mins. Stir in garlic; prepare dinner 1 extra minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and produce to a simmer. Reduce heat to low and allow simmer till vegetables are gentle, approximately half-hour.
Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium warmness until golden brown and crunchy, tossing once in a while, approximately 10 mins. Sprinkle grated cheese over the bread cubes and retain to brown cubes about 2 extra mins.
Puree soup with an immersion blender until it's far very clean. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Notes :

This recipe is also a extraordinary base for creating even extra great weeknight meals. Things like sausage, peppers, and/or maybe a handful of veggies, always works on this.
In the video, I pureed the veggies, but I think dicing them surely affords better flavor.
Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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