Tuscan White Bean Soup is a hearty, flavorful soup made with creamy cannellini beans, fresh vegetables, and fragrant herbs. This comforting, one-pot meal is perfect for chilly days and can be served with a side of crusty bread for a complete meal!
Tuscan White Bean Soup
Description
Tuscan White Bean Soup is a hearty, flavorful soup made with creamy cannellini beans, fresh vegetables, and fragrant herbs. This comforting, one-pot meal is perfect for chilly days and can be served with a side of crusty bread for a complete meal!
Ingredients
- 2 tbspolive oil
- 1large onion, diced
- 3garlic cloves, minced
- 2carrots, diced
- 2celery stalks, diced
- 1 tbsptomato paste
- 1 tspdried thyme
- 1 tspdried rosemary
- 1/2 tspred pepper flakes (optional, for heat)
- 4cups(960ml) vegetable broth (or chicken broth)
- 2cans (15 oz each) cannellini beans, drained and rinsed
- 1can (14.5 oz) diced tomatoes, with juice
- 2cups(60g) fresh kale or spinach, chopped
- Salt and pepper, to taste
- 1 tbsplemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Cook the Vegetables:Heat the olive oil in a large pot over medium heat.Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Tomato Paste and Seasonings:Stir in the tomato paste, dried thyme, dried rosemary, and red pepper flakes (if using), cooking for 1-2 minutes to blend the flavors.
- Stir in the tomato paste, dried thyme, dried rosemary, and red pepper flakes (if using), cooking for 1-2 minutes to blend the flavors.
- Add Broth, Beans, and Tomatoes:Pour in the vegetable broth, then add the drained cannellini beans and diced tomatoes (with juice).Stir well, bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
- Pour in the vegetable broth, then add the drained cannellini beans and diced tomatoes (with juice).
- Stir well, bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
- Add Greens:Stir in the chopped kale or spinach and cook for another 5 minutes, or until wilted and tender.Season the soup with salt, pepper, and lemon juice (if using) to taste.
- Stir in the chopped kale or spinach and cook for another 5 minutes, or until wilted and tender.
- Season the soup with salt, pepper, and lemon juice (if using) to taste.
- Serve:Ladle the soup into bowls, garnish with chopped parsley, and serve with grated Parmesan cheese and a side of crusty bread.
- Ladle the soup into bowls, garnish with chopped parsley, and serve with grated Parmesan cheese and a side of crusty bread.
Notes
Make it creamier:Blend a portion of the soup with an immersion blender for a thicker, creamier texture.
Add protein:Stir in cooked Italian sausage or chicken for a heartier meal.
Storage:Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
