Recipe Details
Ingredients
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1tablespoonolive oil
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1tablespoonbutter
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1onion, diced
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1stalkcelery, diced
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1carrot, diced
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3clovesgarlic
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2(15 ounce) canswhite kidney beans (cannellini), rinsed and drained
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4cupschicken broth
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salt to taste
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freshly ground black pepper to taste
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½teaspoonchopped fresh rosemary
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½teaspoonfresh thyme leaves
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½teaspooncayenne pepper, or to taste
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⅓cupcreme fraiche
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½lemon, juiced
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1 ½cupsfresh bread cubes
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2tablespoonsolive oil
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2tablespoonsfreshly grated Parmigiano-Reggiano cheese, or to taste
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1tablespoonchopped fresh flat-leaf parsley
Cooking Directions
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Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot, and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium-high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
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Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
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Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.
Cook’s Notes:
This recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always work in this.
In the video, I pureed the veggies, but I think dicing them actually provides better flavor.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories432 | |
% Daily Value * | |
Total Fat 23g |
30% |
Saturated Fat 9g |
43% |
Cholesterol 42mg |
14% |
Sodium 1611mg |
70% |
Total Carbohydrate 44g |
16% |
Dietary Fiber 10g |
37% |
Total Sugars 4g |
|
Protein 13g |
25% |
Vitamin C 16mg |
18% |
Calcium 144mg |
11% |
Iron 4mg |
22% |
Potassium 175mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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