Tuscan White Bean Soup
A warm and comforting soup packed with creamy white beans, aromatic vegetables, and fresh herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cans cannellini or great northern beans These beans are creamy and tender.
- 2 tablespoons extra-virgin olive oil Essential for sautéing.
- 4 cloves garlic, minced Brings depth to the flavor.
- 1 large onion, diced Adds sweetness.
- 2 medium carrots, diced Adds sweetness and texture.
- 1 stalk celery, diced Provides subtle crunch.
- 6 cups vegetable broth Store-bought or homemade.
- few sprigs fresh rosemary Infuses the soup with fragrance.
- 2 cups spinach or kale, chopped Adds nutritious greens.
- Salt and Pepper To taste, for flavor enhancement.
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the vegetable broth and add the white beans. Stir well, and bring to a simmer.
- Toss in the rosemary, salt, and pepper. Let the soup simmer for around 20 minutes.
- In the last few minutes of cooking, stir in the chopped spinach or kale until wilted.
- Taste and adjust the seasoning if needed. Serve hot, drizzled with a touch more olive oil if desired.
Notes
Feel free to get creative! Add a splash of white wine, toss in cooked Italian sausage, or experiment with different herbs.