30-minute don't-call-it-Tuscan white bean and Parmesan soup from The Food Lab: Better Home Cooking Through Science (page 199) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apollonia on January 08, 2025

    This didn't knock anyone's socks off, but it was tasty, and as mirage noted, fairly light. Two notes: 1) unless you have the finest possible dice (and probably not even then), the mirepoix will not be softened in three minutes, so account for that in timing, and 2) the recipe calls for you to blend some of the beans after adding the kale. I found that impossible to do without also whizzing up the kale, too. It's not a problem, but it did make my soup a bit greener than probably intended. If I make again, I'll puree before adding the kale.

  • lholtzman on October 02, 2024

    Very good, but much better after sitting a bit. I used vegetable stock to make vegetarian. After having one bowl with, I decided to omit the sprinkle of rosemary at the end. It was a bit too much for me.

  • kellyluc on January 19, 2024

    I made for a church event, and many people found it too spicy. So I would start with halving the red pepper flakes.

  • mirage on May 30, 2016

    Very light.

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