Brothy Tuscan Cannellini Beans & Greens – HexClad Cookware EU

PROMOS DE FÊTES | ACHETEZ PLUS, ÉCONOMISEZ PLUS | LIVRAISON GRATUITE

Brothy Tuscan Cannellini Beans & Greens

par HexClad Cookware

Temps de préparation

35 Minutes

Taille des portions

4 to 6

Imprimer

Partager sur Facebook

Partager sur Twitter

Partager sur Email

Ce dont vous avez besoin

Ingrédients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
3 medium carrots, peeled and thinly sliced
1 large rib celery, thinly sliced
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
¾ cup dry white wine, such as Sauvignon Blanc
4 cups low-sodium chicken or vegetable broth
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups tuscan kale, ribs removed and leaves torn into large pieces
1 tablespoon lemon juice
1 (8.5 ounce) jar oil-packed sun-dried tomatoes, chopped
1 cup packed fresh basil leaves, finely chopped
Grated Parmesan cheese, for serving

Préparation

Heat the oil in a HexClad 6.6L Hybrid Deep Sauté Pan over medium. Add onion, carrot, celery, garlic, and thyme, and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and starting to turn golden, about 7 minutes.

Pour wine into the sauté pan and turn the heat up to high. Boil until wine is mostly evaporated, about 2 minutes. Stir in broth and beans and return to a boil. Reduce the heat to medium and simmer until the vegetables are tender and beans are creamy, about 15 minutes. Stir in the kale and lemon juice and cook, until just wilted, about 3 minutes more. Season with salt and pepper.

Meanwhile, combine the sundried tomatoes and any oil in the jar with the basil. Serve the soup topped with sundried tomato mixture and a generous sprinkle of parmesan.