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Creamy Tuscan White Bean Soup

Name: Creamy Tuscan White Bean Soup
Prep time: 32 min
Total time: 32 min
Cuisine: Italian
Ingredients: olive oil — 41 g; yellow onion — 110 g; carrots — 120 g; celery — 80 g; garlic — 12 g; red chili flakes — 3 g; cannellini bean — 1318 g; vegetable broth — 946 g; parmesan reggiano grated — 57 g; bay — 2 g; salt — 5 g; black pepper — 3 g; lacinato kale — 227 g; parmesan cheese — 114 g; lemon juice — 15 g

Creamy Tuscan White Bean Soup reads umami 6.7, salinity 5.4 and richness 4.9 on Palate's 0–10 flavor X-ray — a Italian main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.5 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 5.7 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.7 · Salinity 5.4 · Richness 4.9 · Citrus 4.5 · Allium 4.2 · Sourness 4.0 · Sweetness 3.3 · Funk & Ferment 2.7 · Nutty 2.2 · Earthy 2.0 · Heat 1.6 · Bitterness 1.4 · Herbaceous 1.3 · Warm Spice 1.3 · Fruity 1.2 · Floral 0.7

What's in it (15)

olive oil — 41 g
yellow onion — 110 g
carrots — 120 g
celery — 80 g
garlic — 12 g
red chili flakes — 3 g
cannellini bean — 1318 g
vegetable broth — 946 g
parmesan reggiano grated — 57 g
bay — 2 g
salt — 5 g
black pepper — 3 g
lacinato kale — 227 g
parmesan cheese — 114 g
lemon juice — 15 g

Time & effort: about 32 min · effort: involved

Nutrition (per 100 g, engine-estimated): 32.7 kcal, 2.1 g protein, 1.8 g fat, 2.4 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a blender or food processor, puree one 15.5-oz can of the beans with 1 cup of the vegetable broth until completely smooth; set this bean puree aside — it is what makes the soup creamy without any cream.
Heat 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened and the onion is translucent, 7-8 minutes.
Stir in the garlic and red pepper flakes; cook until fragrant, about 1 minute.
Add the remaining two cans of beans, the remaining 3 cups broth, the bean puree, the parmesan rind, bay leaf, salt, and black pepper. Raise heat to medium-high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the soup has thickened slightly and the vegetables are fully tender, 18-20 minutes.
Fish out and discard the parmesan rind and bay leaf.
Stir in the kale a handful at a time, letting each addition wilt before adding more, until all the kale is tender and bright green, 3-4 minutes.
Remove the pot from the heat. Stir in 3/4 cup of the grated parmesan and the lemon juice until the cheese melts smoothly into the broth. Taste and add more salt if needed.
Ladle into bowls, drizzle with the remaining 1 tablespoon olive oil, and top with the remaining 1/4 cup parmesan.

Dishes with a similar flavor shape

Ground Beef Kofta Stuffed Pitas — Middle Eastern
Grilled Turkey Burgers with Avocado — American
Vietnamese Lemongrass Tofu — Vietnamese
Spanakopita-Stuffed Chicken Breasts — Greek
Creamy Mushroom and Thyme Orzo — Italian-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.