White Bean Italian Soup

White Bean Italian Soup



  1. In a large dutch oven over medium high heat add olive oil. Once hot add shallot, celery, and carrots. Cook until softened about 8 minutes then add garlic and cook for 1 minute. Add White Truffle Balsamic Vinegar and cook 1 more minute.

  2. Add into pot tomatoes, kale, chicken stock, and Wild Garlic. Bring to a boil then reduce heat to medium-low.

  3. Add beans and salt to soup and stir. Tear bread into large chunks and add to soup. Cook until bread breaks down, about 20 minutes. Add cheese and cook for another 5 minutes.

  4. Serve immediately.

Recipe Notes:

Swap out the chicken broth for vegetable broth to easily make this dish fully vegetarian!

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