Description
Warm up with a bowl of hearty Tuscan White Bean Soup, a comforting and flavorful dish perfect for chilly days. This vegetarian soup is packed with nutritious ingredients like cannellini beans, kale, and tomatoes, all simmered together in a savory broth. Serve with crusty bread for a satisfying meal.
Ingredients
Scale
For the Tuscan White Bean Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable or chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 cups chopped kale or spinach
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Crusty bread for serving
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6–7 minutes until softened.
- Stir in garlic, thyme, rosemary, and red pepper flakes, cooking for 1 minute until fragrant.
- Add broth, cannellini beans, diced tomatoes, kale, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Remove the bay leaf. For a creamier texture, mash some of the beans against the side of the pot with a spoon.
- Season with salt and pepper to taste. Serve hot, topped with Parmesan if desired, alongside crusty bread.
Notes
- For extra protein, add cooked Italian sausage or shredded chicken.
- This soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 5g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
