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Tuscan White Bean Soup

• Prep Time: 8 minutes
• Cook Time: 27 minutes
• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 shallots, diced
• 4 cloves garlic, minced
• 1 cup chopped celery
• 1 cup sliced carrots
• 2 teaspoons kosher salt
• 1 teaspoon fresh thyme
• � teaspoon red pepper flakes
• zest from one lemon
• 1 bay leaf
• 3 cups veg broth
• 2 cans white beans, drained and rinsed
• � cup heavy cream
• 3 cups (1 bunch swiss chard), destemmed and chopped
• 1 tablespoon freshly squeezed lemon juice
• optional - chopped fresh basil and chives for topping

Instructions

• Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the shallots and allow them to saut� for 3 to 4 minutes or until translucent, stirring occasionally.
• Add the garlic and saut� for 30 seconds.
• Add the carrots and celery and saut� for 4 minutes, stirring occasionally.
• Add the salt, thyme, red pepper flakes, and lemon zest. Stir continuously for 30 seconds.
• Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, white beans, and heavy cream. Stir to combine.
• Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 15 minutes.
• Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup.
• Add the chard and cook for 3 to 4 minutes or until bright green and slightly wilted.
• Remove the soup from the heat and stir in the lemon juice. Top with optional fresh herbs.
• Serve immediately or store in the refrigerator for up to five days.