Tuscan White Bean Soup

Recently, I’ve learned a new “secret” to making any soup taste that more good.

And what is it you may ask?

Cheese rinds!

The crust to hard cheeses that we throw out?

Yes, that.

Odd, I know. But it works! Just drop it in the pot and remove before serving. Make sure you pick a cheese flavor you like! And just a warning: strong tasting cheese = a more distinct taste in the soup. I’m not saying don’t do it, just be aware. The size of the rind also makes a difference. Use whatever size you want, just know that larger = more flavor.

Oh, and tip: cheese rinds can be stored in the freezer. That way, you don’t have to run out to the store every time you simply need a rind 🙂

Tuscan White Bean Soup 

Ingredients:

1 tbsp olive oil

1 onion, chopped

6 garlic cloves, minced

4 cups chicken broth

2 cups water

2 cans of cannellini beans, rinsed and drained

1/4 cup red wine

1/2 tbsp dried thyme

1/2 tsp dried rosemary

1/4 tsp dried oregano

2×2 inch (or similar dimensions) goat cheese rind (feel free to play around with your favorite cheeses!)

1 cup carrots, chopped

1/4 cup celery, chopped

1/2 tsp crushed red pepper flakes

salt and pepper, to taste

4 cups fresh spinach

Directions: 

In a pot, heat oil over medium-low heat. Sauté onions and garlic for 5 minutes. Add in broth, water, cannellini beans, wine, thyme, rosemary, oregano and cheese rind. Bring to boil. Reduce to a simmer and add in carrots and celery. Place lid on top of pot, leaving it slightly ajar. Let simmer for 30 minutes. Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes and spinach a little at a time and cook until wilted.

 

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