Tuscan White Bean Soup
A warm and hearty dish inspired by Italy, this Tuscan White Bean Soup is rich in flavor and nutrition, featuring creamy white beans, fresh vegetables, and aromatic herbs.
Ingredients
Main Ingredients
- 2 cans white beans, such as cannellini or great northern, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth Use low-sodium if preferred
- 1 cup kale or spinach, chopped (optional) Add just before serving
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Optional Toppings
- freshly grated Parmesan cheese
- a drizzle of olive oil
- fresh herbs Such as parsley or basil
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Introduce minced garlic, diced carrots, and celery. Cook for another 5 minutes.
- Stir in the dried thyme and rosemary.
Cooking
- Pour in the vegetable broth and add the drained white beans.
- Raise heat to bring to a boil, then reduce heat and let it simmer for about 20 minutes.
- If using kale or spinach, add it just a few minutes before serving.
- Taste and adjust salt and pepper as needed.
Serving
- Serve hot, optionally garnished with cheese, olive oil, or fresh herbs.
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Notes
This soup can be easily made vegetarian. Adjust seasoning and add vegetables based on what you have at home.