Description
Delicious Tuscan White Bean Soup for Cozy Fall Dinners
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon rosemary
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook for 5–7 minutes until softened. Stir in garlic, carrots, and celery; cook another 5 minutes.
- Stir in tomato paste, thyme, oregano, rosemary, salt, pepper, and red pepper flakes. Toast for 2 minutes to enhance flavor.
- Stir in cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Use an immersion blender to blend part of the soup for a creamy texture while keeping some beans whole.
- Stir in kale or spinach and cook for 5 minutes until wilted. Finish with lemon juice and garnish with parsley before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg