Tuscan White Bean Soup
Delicious Tuscan White Bean Soup is a hearty and healthy dish that blends beans with vegetables and herbs.
Equipment
- large soup pot
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 3 carrots diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 2 cans (15 oz) cannellini beans drained and rinsed
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary crushed
- 2 bay leaves
- ½ teaspoon black pepper
- 1-2 cups kale or baby spinach chopped
- 1 lemon Juice of
- red pepper flakes optional
- grated Parmesan for serving optional
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt; cook, stirring, until softened, about 6–8 minutes.
- Stir in the garlic, thyme, oregano, rosemary, and optional red pepper flakes; cook 30–60 seconds until fragrant.
- Add the cannellini beans, bay leaves, and broth. Bring to a gentle simmer and cook uncovered 10–12 minutes to meld flavors.
- For a creamy texture, ladle out 1–2 cups of the soup and mash the beans, then return them to the pot; or give a few quick pulses with an immersion blender.
- Stir in the kale or spinach and simmer 2–4 minutes until wilted.
- Off the heat, stir in the lemon juice. Season with salt and pepper to taste.
- Serve warm with a drizzle of olive oil and grated Parmesan if desired.
Nutrition
Serving: 1bowlCalories: 220kcalCarbohydrates: 35gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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