Description
A hearty and satisfying Tuscan White Bean Soup that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and Pepper, to taste
- Optional toppings: grated Parmesan cheese, a drizzle of olive oil, or fresh herbs
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat for about 1-2 minutes.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables soften.
- Sprinkle in the dried thyme and rosemary, stirring occasionally for about 1-2 minutes until fragrant.
- Pour in the vegetable broth and add the white beans. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes, stirring occasionally.
- Add the chopped kale or spinach a few minutes before removing from heat.
- Taste and adjust seasonings with salt and pepper if needed.
- Ladle the soup into bowls and top with optional grated Parmesan cheese or a drizzle of olive oil.
Notes
Feel free to switch up the veggies to suit your taste or clean out your fridge. This soup is very customizable!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg