Description
Tuscan White Bean Soup is a nourishing, hearty dish that combines creamy cannellini beans with vibrant vegetables, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 tsp dried rosemary or 1 tbsp fresh rosemary
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Dice the onion, carrots, and celery. Mince the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent. Stir in carrots and celery; cook for about 5 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the cannellini beans and vegetable broth; bring to a gentle simmer while stirring occasionally.
- Stir in thyme and rosemary along with spinach or kale; cook until wilted, about 3–4 minutes.
- Just before serving, squeeze fresh lemon juice into the soup. Adjust seasoning as needed.
Notes
- Feel free to substitute spinach with kale for a heartier texture.
- For added richness, drizzle extra olive oil on top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg