Description
A delicious and hearty Tuscan White Bean Soup filled with white beans, fresh vegetables, and herbs in a warm broth. Perfect for chilly days.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the diced tomatoes, vegetable broth, white beans, thyme, and rosemary. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Stir in the chopped kale or spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a creamier soup, blend a portion of the beans before adding them back to the pot. You can customize with different vegetables or grains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg
Keywords: soup, Italian, vegetarian, healthy, easy recipe, comfort food