Description
Make Tuscan white bean soup with creamy beans, vegetables, and aromatic herbs for a comforting, flavorful meal. Perfect for any occasion!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup kale or spinach, chopped (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are soft and slightly golden.
- Add the Garlic and Herbs: Stir in the minced garlic, rosemary, and thyme, cooking for an additional 1-2 minutes until fragrant.
- Add the Broth and Beans: Pour in the vegetable or chicken broth, and bring the mixture to a simmer. Stir in the cannellini beans and allow the soup to simmer for 15-20 minutes, allowing the flavors to combine and the beans to soften.
- Add the Greens (Optional): If you’re using kale or spinach, add the greens to the soup during the last 5 minutes of cooking. Stir to incorporate, and let them wilt into the soup.
- Season and Finish: Taste the soup and adjust the seasoning with salt, pepper, or additional herbs if needed. If you like, add a tablespoon of lemon juice to brighten the soup before serving.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or a light salad for a complete meal.