Description
A comforting and flavorful Tuscan White Bean Soup, featuring creamy cannellini beans, fresh vegetables, and aromatic herbs.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 bay leaves
- Salt and black pepper, to taste
- 2 cups baby spinach or kale, chopped
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat oil and sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Let them cook until softened, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and let it cook for 1-2 minutes until fragrant.
- Combine ingredients: Add the cannellini beans, diced tomatoes, vegetable broth, oregano, thyme, smoked paprika, and bay leaves. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes.
- Season to taste: Adjust seasoning with salt and black pepper.
- Add greens: Stir in the spinach or kale and let it cook for a few minutes until wilted.
- Finish with citrus and herb: Remove from heat, add lemon juice and parsley, and serve hot topped with Parmesan if desired.
Notes
Feel free to customize with your favorite vegetables or beans. This soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Tuscan, White Bean, Soup, Vegetarian, Comfort Food