Chef John's Creamy Tuscan Cannellini Soup

1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add butter and let it melt.

3. 3

   Add onion, celery, and carrot, and cook, stirring, until the onion starts to turn translucent and golden, about 7 minutes.

4. 4

   Stir in garlic and cook 1 more minute.

5. 5

   Add beans and broth.

6. 6

   Season with salt, pepper, rosemary, thyme, and cayenne pepper.

7. 7

   Raise the heat to medium-high and bring to a simmer.

8. 8

   Lower the heat to low and simmer until the vegetables are tender, about 30 minutes.

9. 9

   Place bread cubes in a saute pan.

10. 10

    Drizzle with olive oil and season with a pinch of salt and pepper.

11. 11

    Toast the bread cubes over medium heat, tossing occasionally, until golden brown and crunchy, about 10 minutes.

12. 12

    Sprinkle grated cheese over the bread cubes and continue browning for about 2 more minutes.

13. 13

    Puree the soup with an immersion blender until very smooth.

14. 14

    Whisk in creme fraiche.

15. 15

    Stir in lemon juice.

16. 16

    Serve topped with browned bread cubes and chopped parsley.

• Calories 578.57 kcal High
• Protein 27.15 g Good Source
• Carbs 81.76 g Moderate
• Total Fat 16.18 g High
• Saturated Fat 7.42 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 29.36 mg Moderate
• Sodium 1795.58 mg High
• Fiber 14.71 g Good Source
• Sugar 6.8 g Moderate
• Added Sugar 1.59 g Low Source
• Calcium 226.52 mg Moderate
• Iron 7.84 mg Good Source
• Potassium 1075.87 mg Good Source
• Vitamin A 33.03 mcg_rae Low Source
• Vitamin C 10.97 mg Moderate
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅