Description
A heartwarming Tuscan White Bean Soup recipe that is creamy, flavorful, and easy to prepare. This comforting soup is perfect for chilly evenings and is sure to be a crowd-pleaser.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth, cannellini beans, diced tomatoes, and bay leaf. Bring to a simmer.
- Reduce heat to low, cover, and cook for at least 20 minutes, or until vegetables are tender and flavors have melded.
- Remove the bay leaf.
- You can serve the soup as is, or for a creamier texture, use an immersion blender to blend a portion of the soup until smooth.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a richer flavor, you can add a Parmesan rind to the soup while it simmers.
- Serve with crusty bread for dipping.
- This soup can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg