Tuscan White Bean Soup
A warm and hearty soup made with white beans, vegetables, and fragrant herbs, perfect for any season.
Ingredients
Main Ingredients
- 2 cans 15 oz each white beans, such as cannellini or great northern, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped (optional) You can substitute with other leafy greens.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil For sautéing the vegetables.
- Salt, to taste
- Pepper, to taste
Optional Toppings
- Freshly grated Parmesan cheese For garnish.
- A drizzle of olive oil For added flavor.
- Fresh herbs For garnish.
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about five minutes until translucent.
- Toss in the minced garlic along with diced carrots and celery; cook for an additional five minutes.
- Add the dried thyme and rosemary, stirring them through the vegetables.
- Pour in the vegetable broth, followed by the drained white beans. Bring to a boil and then reduce heat to a gentle simmer.
- Let simmer for about 20 minutes, allowing all ingredients to combine.
- If using, fold in the chopped kale or spinach during the last few minutes of cooking.
- Season with salt and pepper to taste before serving hot.
Notes
Store leftovers in an airtight container in the fridge for 3 to 5 days. You can freeze the soup in freezer-safe containers for up to three months.