Description
Tuscan White Bean Soup is a hearty and flavorful soup made with creamy white beans, fresh vegetables, and aromatic herbs. Inspired by traditional Tuscan cooking, this comforting soup is perfect for a cozy lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach or kale, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are tender, about 5–7 minutes.
- Add garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
- Pour in the broth, white beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Add chopped spinach or kale and cook for an additional 5 minutes until greens are wilted.
- Season with salt and pepper to taste. For a creamier texture, lightly mash some of the beans with the back of a spoon or use an immersion blender to partially puree the soup.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- For added flavor, roast the vegetables before adding to the soup.
- This soup pairs well with crusty bread or a side salad.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
