Tuscan White Bean Soup
A heartwarming and nourishing dish that embodies rustic Italian cooking, bursting with flavor and simple ingredients, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cans 15 oz each 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
- 1 cup kale or spinach, chopped (optional) Adds nutrition and color
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil For sautéing
- Salt, to taste
- Pepper, to taste
- Optional toppings: freshly grated Parmesan cheese, a drizzle of olive oil, or fresh herbs
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about five minutes until translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another five minutes.
- Sprinkle the dried thyme and rosemary over the vegetables, stirring to combine.
- Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil.
- Reduce the heat and allow the soup to simmer for about 20 minutes.
- If using, toss in the chopped kale or spinach just a few minutes before the soup is done.
- Taste and adjust the salt and pepper according to preference.
- Ladle the soup into bowls and top with grated Parmesan cheese, olive oil, or fresh herbs if desired.
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Notes
Choose high-quality ingredients for better flavor. You can use dried beans but ensure they are soaked and cooked first. For a creamier texture, blend part of the soup. Adjust herbs to your taste.