Description
A comforting and hearty Tuscan White Bean Soup recipe that is perfect for a cozy meal. Filled with vegetables, beans, and flavorful herbs, this soup is easy to make and incredibly satisfying. Serve with a sprinkle of Parmesan cheese for a delicious touch.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon red pepper flakes (optional)
Soup Base:
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 2 cups chopped kale or spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon
- grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.
- Add Flavors: Add garlic, thyme, rosemary, and red pepper flakes, cooking for another 1–2 minutes until fragrant.
- Cook Soup: Stir in the vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Finish Soup: Add the kale or spinach, salt, and pepper. Simmer for 5 minutes until the greens are wilted. Stir in lemon juice before serving.
- Serve: Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a creamier texture, mash some of the beans with a spoon before adding the greens.
- This soup pairs perfectly with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: about 2 cups
- Calories: 210
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
