Go Back
–+ servings

Tuscan White Bean Soup

A delightful and comforting soup from Tuscany, made with creamy white beans, fresh vegetables, and herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 cans white beans (cannellini or great northern) drained and rinsed
  • 4 cups vegetable broth low-sodium
  • 2 tablespoons olive oil extra virgin
  • 1 medium onion chopped
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  • 2 cups optional greens (spinach or kale) chopped

Equipment

  • large pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add diced carrots and celery, cooking for another 5 minutes.
  2. Stir in drained white beans and pour in vegetable broth. Increase heat to bring to a gentle boil.
  3. Reduce heat to low, add minced garlic, dried thyme, and dried rosemary. Season with salt and pepper. If using, add greens.
  4. Cover and let the soup simmer for 20-25 minutes, stirring occasionally.
  5. Taste and adjust seasoning. Optionally blend part of the soup for a creamier texture. Serve hot, garnished with olive oil or fresh herbs.

Nutrition

Calories: 200kcalProtein: 10gSodium: 400mg

Tried this recipe?

Let us know how it was!