Tuscan White Bean Soup
A nutritious and delicious Italian soup made with cannellini beans, fresh vegetables, and fragrant herbs. Perfect as a light lunch or comforting dinner.
Ingredients
Main Ingredients
- 1/4 cup olive oil For sautéing vegetables
- 3 pieces shallots, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 1 tablespoon tomato paste
- 17 oz cannellini beans, canned, drained and rinsed
- 3 cups vegetable broth
- 1/2 teaspoon salt Adjust to taste
- 1/2 teaspoon pepper Adjust to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes Adjust for spice preference
- 4 ounces kale or baby spinach For added nutrients
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- Pour 1/4 cup of olive oil into a large pot and heat over medium-high heat.
- Add the chopped shallots and minced garlic; sauté for about 3 minutes until softened.
- Toss in the chopped carrots and diced celery, stirring to combine, and cook until tender.
- Stir in the tomato paste and cook for another minute.
- Add the cannellini beans and vegetable broth, then season with salt, pepper, Italian seasoning, and red pepper flakes.
- Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 10-15 minutes.
- For a creamier texture, use a hand mixer to blend half of the soup.
- Stir in the kale or baby spinach and cook until wilted.
Serving
- Serve hot in bowls, optionally topped with parmesan cheese or croutons.
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Notes
This soup is versatile; consider pairing it with salads or crusty bread. It stores well in the fridge for up to 4 days.