Description
This Tuscan White Bean Soup is a hearty and comforting dish that is perfect for a cozy night in. Packed with vegetables, beans, and fragrant herbs, this soup is both flavorful and nutritious.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, with juices
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
- Stir in the garlic, thyme, rosemary, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in the vegetable broth, beans, and diced tomatoes. Bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes.
- Stir in the chopped kale and cook for another 5 minutes until wilted.
- Finish with lemon juice, adjust seasoning to taste, and serve hot with crusty bread.
Notes
- For a creamier texture, blend half of the soup and stir it back in.
- Add cooked sausage or pancetta for a non-vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
