Recipe: Tuscan White Bean Soup

Adapted from Giada de Laurentiis' recipe for Tuscan White Bean and Garlic Soup from Giada's Kitchen.

    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • ½ large onion, chopped
    • 1 tablespoon of fresh thyme
    • 2 fifteen-ounce cans cannellini or garbanzo beans, drained and rinsed
    • 1 garlic clove, peeled and halved
    • 4 green onions, sliced thin
    • 4 cups chicken broth
    • ½ cup heavy cream
    • salt and pepper to taste

Place a medium, heavy soup pot over medium heat. Add butter, olive oil, and onion. Cook, stirring occasionally, until the onions are softened. Add the thyme, beans, garlic, and green onions and stir to combine. Add the chicken broth to the pan. Bring the mixture to a simmer and cook gently for 15 minutes.

Puree half the soup in a blender or food processor, then return to the pot. Stir in cream and salt and pepper. Reheat slowly, over low heat.

To read Eleanor Barkhorn's post about preparing this recipe after the D.C. snowpocalypse, click here.

Presented by

Eleanor Barkhorn is a former senior editor at The Atlantic.

The Blacksmith: A Short Film About Art Forged From Metal

"I'm exploiting the maximum of what you can ask a piece of metal to do."

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Video

Carrot: A Pitch-Perfect Satire of Tech

"It's not just a vegetable. It's what a vegetable should be."

Video

An Ingenious 360-Degree Time-Lapse

Watch the world become a cartoonishly small playground

Video

The Benefits of Living Alone on a Mountain

"You really have to love solitary time by yourself."

Video

The Rise of the Cat Tattoo

How a Brooklyn tattoo artist popularized the "cattoo"

More in Health

Just In