Description
This Tuscan White Bean Soup is a hearty and flavorful dish perfect for a comforting meal. It’s packed with simple ingredients and comes together easily.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bunch kale or spinach, tough stems removed and chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, sage, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in kale or spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a creamier soup, you can blend a portion of the soup before adding the greens.
- Garnish with a drizzle of olive oil or a sprinkle of Parmesan cheese (if not making vegan).
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg