This recipe was originally stolen from Sister Amy who over the last few years has blossomed into a seriously top-notch cook. The Tuscan White Bean Soup she made was fabulous, and it was actually the vehicle for our first Garlic Crostini (which we should probably credit her for, too).
However, since we’ve never learned to leave well enough alone we, of course, tweaked it a little.
The biggest change to the original recipe is probably the addition of copious amounts of white wine, which probably isn’t ‘Tuscan’ in the strictest sense…but, then again what do we know? It tastes good and that’s always the best measure of the quality of a recipe in our opinion. Besides, since when is the addition of wine a bad thing?
Goings into:
- 2 14.5 oz cans Canellini Beans
- 32 oz Low Sodium Chicken Broth
- 1 medium Onion, chopped fine
- 1 6 inch Rosemary sprig
- 1/2 750ml bottle White Wine, we’ve used Chardonnay and dry white blends with success
- a pinch of Crushed Red Pepper Flakes
- a splash of Cream (or Half & Half)
- Extra Virgin Olive Oil
- Salt & Pepper to taste
This couldn’t be easier to make. Saute the Onion in a little Olive Oil over medium high heat until it’s clearish, about 5 minutes. Add the Beans, Rosemary, and Crushed Red Pepper and cook those for a minute or two. Add the Wine and cook it all for another minute or two. Add the Chicken Broth and, you guessed it, cook it for another minute or two. Take it all off the heat, remove the Rosemary, and blend it with a hand blender. If you must use a regular blender please be ridiculously careful that boiling hot soup doesn’t come shooting out the top when you turn it on.
Finish it with a splash of the Cream and a drizzle of Olive Oil and serve it with a large supply of Garlic Crostini and you’re good to go. 
Love your website ! Love your recipes !
Rock on with your bad self !
Aw, shucks BC. We shall endeavor to continue rocking on with our bad selves, verily. Thanks for commenting!