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zuppatoscana_4

Spicy White Bean Zuppa Toscana

Creamy, hearty, and slightly spicy white bean zuppa Toscana. 
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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 large yellow onion
  • 4 russet potatoes diced
  • 4 cloves garlic minced
  • 1 tablespoon canola oil
  • 4 cups low sodium chicken broth
  • 1 teaspoon red pepper flakes
  • 1 can cannellini beans drained and rinsed
  • 3 cups chopped kale
  • 1 cup heavy cream
  • ½ teaspoon corn starch
  • Salt & pepper

Instructions

  • Clean, peel and dice the potatoes, chop the onion and mince the garlic
  • In a large pot on medium heat, sauté the onion and garlic in the oil for about 8 minutes - until translucent 
  • Add in the broth, potato and a hefty pinch of salt and pepper - cook for about 15 - 20 minutes, until the potatoes are tender
  • Roughly chop the kale, and add into the pot along with the drained and rinsed beans - cook for another 10 minutes
  • Mix in the corn starch & finish with heavy cream - allowing it to all combine for a few minutes before serving
Author: Haley