Description
This cozy Tuscan White Bean Soup is packed with creamy beans, fragrant herbs, and comforting Italian-inspired flavor. It’s the perfect one-pot meal for chilly evenings when you want something wholesome, hearty, and delicious.
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion (150 g), diced
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2 medium carrots (120 g), diced
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2 celery stalks (80 g), diced
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4 garlic cloves (12 g), minced
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1 teaspoon dried Italian seasoning
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1/2 teaspoon dried rosemary
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1/4 teaspoon red pepper flakes (optional)
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4 cups (950 ml) vegetable broth
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3 cans (15 ounces/425 g each) cannellini beans, drained and rinsed
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1 can (14.5 ounces/411 g) diced tomatoes, with juices
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3 cups (90 g) fresh spinach or chopped kale
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1 tablespoon lemon juice
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1/2 teaspoon salt, or to taste
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1/4 teaspoon black pepper, or to taste
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1/4 cup (25 g) grated Parmesan cheese, optional
Instructions
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Drain and rinse the cannellini beans. Dice the onion, carrots, and celery, and mince the garlic.
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Heat the olive oil in a large soup pot over medium heat.
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Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
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Stir in the garlic, Italian seasoning, rosemary, and optional red pepper flakes. Cook for 30–60 seconds until fragrant.
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Pour in the vegetable broth and diced tomatoes with their juices. Add the cannellini beans, salt, and black pepper.
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Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the vegetables are tender.
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Mash about 1 cup of the beans with a little broth and return them to the pot to create a creamier consistency.
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Stir in the spinach and cook for 2–3 minutes, or simmer kale for 5–8 minutes until tender.
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Remove the pot from the heat and stir in the lemon juice. Taste and adjust the seasonings as needed.
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Ladle into bowls and garnish with grated Parmesan and freshly cracked black pepper. Serve warm with crusty bread.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Cuisine: American