Tuscan White Bean Soup
Serves: 6-8
* You can also use baby spinach, arugula, or kale if you prefer--whatever greens you have on hand!
  • 3 Tbsp extra virgin olive oil
  • 3 shallots, peeled and chopped
  • 4 cloves garlic, minced
  • 1 (15 oz) can organic diced tomatoes
  • 3 large cans (1 lb 13 oz) white northern beans, rinsed and drained
  • 1 cup white wine
  • 6 cups water
  • 2 bay leaves
  • 1½ Tsp dry thyme (or 2 Tbsp fresh)
  • ½ tsp dry rosemary
  • ¾ tsp salt
  • fresh ground pepper
  • 3 Tbsp stone-ground cornmeal (medium grind)
  • 2 cups fresh escarole*, rinsed and chopped
  1. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and shallots and sautée for 4-5 minutes.
  2. Add the thyme, rosemary, bay leaves and continue to sautée over medium heat for another 5 minutes.
  3. Add the white wine, diced tomatoes (with their juice), and salt and continue to cook for a few more minutes while stirring.
  4. Add water and bring to a boil, reduce heat and add the drained beans to the pot and stir gently.
  5. Continue to simmer covered for another 25-30 minutes.
  6. Add the stone ground corn meal, one tablespoon at a time, stirring in between each so it doesn't clump.
  7. Turn off the heat and add the escarole while the soup is still hot (or whatever greens you prefer); keep covered for at least 5 minutes for the greens to cook down or until ready to serve.
  8. If you'd like your soup a little creamier, here is what I recommend you do, right before you put in the greens, use a smart stick hand blender to grind some of the beans to the desired creaminess (see the video clip below).
Recipe by Cuisinicity at https://cuisinicity.com/tuscan-white-bean-soup/