Rustic Tuscan Soup with Rosemary Infused Croutons

This Rustic Tuscan Soup with Rosemary Infused Croutons is a hearty soup that can either stand alone or compliment an Italian meal. Together the earthiness of the Tuscan kale, creaminess of the white beans, and the aromatic rosemary infused croutons create the perfect flavors and textures. Buon Apetito!

Rustic Tuscan Soup with Rosemary Infused Croutons

 

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Author: Chef Eli

Recipe type: Soup

Cuisine: Italian

Ingredients

• 2 tbsp EVOO
• 2 carrots, peeled and roughly chopped
• 2 celery sticks, roughly chopped
• 1 medium onion, roughly chopped
• 1 medium sweet potato, peeled and roughly chopped
• ¼ cup white wine, dry
• 1 can white beans, drained and rinsed
• 2 cups Tuscan kale, roughly chopped
• 2 tsp dried rosemary
• Salt and Pepper to taste
• 5 cups water
• ¼ cup parmesan or pecorino cheese, shaved
• For the croutons:
• ½ medium loaf of rustic Italian bread, cubed (about 1" pieces)
• 2 tbsp EVOO
• 2 tsp dried rosemary
• Salt and Pepper to taste

Instructions

1. In a large pot, saute carrots, celery, onion, and sweet potato in the EVOO for approximately five minutes.
2. Add white wine and reduce for 3 minutes.
3. Add the white beans, Tuscan Kale, rosemary, salt, and pepper.
4. Let simmer on low heat for 40 minutes.
5. While the soup is simmering, preheat oven to 425 degrees F.
6. Assemble bread cubes onto a large baking sheet, leaving plenty of space between the bread cubes.
7. Drizzle the bread with the EVOO, rosemary, salt, and pepper.
8. Bake for approximately 25 minutes or until golden brown.
9. Serve soup. Garnish with parmesan or pecorino cheese and rosemary infused croutons.
10. Enjoy!

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