Description
A creamy and hearty Tuscan White Bean Soup, perfect for chilly evenings, packed with protein and fiber, and ideal for weeknight dinners.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of diced tomatoes (canned or fresh)
- 2 cups of kale or spinach
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- Olive oil
- Crusty bread for serving
Instructions
- In a large pot, warm some olive oil over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté until they soften, about 5-7 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Add the white beans, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
- Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the kale or spinach, cooking just until it wilts.
- Season to taste with salt and pepper.
- Serve hot, paired with slices of crusty bread.
Notes
For variations, you can swap kale for Swiss chard or add seasonal vegetables. Blend part of the soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg