Tuscan White Bean Soup Recipe
Full of cozy ingredients, the Tuscan White Bean Soup Recipe is a comforting meal full of Italian inspiration. Cannellini beans add rich, creamy texture to this soup along with fragrant herbs, crisp vegetables, and a drizzle of olive oil.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 4 cups low-sodium vegetable or chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, with juice
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley and grated Parmesan cheese, for garnish (optional)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and sauté minor approximately 67 minutes until the vegetables start to become tender. Add the garlic, thyme, rosemary, and red pepper flakes (if using) and cook 1 minute more until fragrant.
- Add the broth, beans, and diced tomatoes (with juice). Combine all in a pot and simmer. Cover and simmer 15 to 20 minutes to combine flavors.
- To make it creamier, use an immersion blender to give a light mix to some of the soup in the pot. Or, work 1-2 cups at a time in a blender, then stir back into the soup.
- Stir in the roughly torn kale or spinach and cook 5 minutes more until greens are wilted and tender.
- Sprinkle in the lemon juice and add salt and black pepper to taste to the soup. Hot serve, trim with cut fresh parsley and Parmesan cheese, should it be wished.