Tuscan White Bean Soup
A creamy, flavorful soup that combines cannellini beans, garlic, and fresh herbs for a comforting dish perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cans cannellini beans, drained and rinsed Each can is 15 ounces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup chopped celery
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- to taste salt and pepper
- 2 tablespoons olive oil
- as needed fresh spinach, optional for added nutrition Do not freeze
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
- Stir in the minced garlic and let it cook for an additional minute until fragrant.
- Add the drained cannellini beans and vegetable broth to the pot. Stir to combine.
- Add the dried rosemary, thyme, salt, and pepper. Bring the soup to a gentle simmer and let it cook for about 15 minutes to allow the flavors to meld.
- For a creamy texture, use an immersion blender to puree some of the soup while leaving some chunks for texture.
- If you'd like to add some greens, stir in a handful of fresh spinach and let it wilt before serving.
- Ladle the soup into bowls and enjoy warm! You can drizzle a little olive oil on top for added flavor if desired.
Notes
Use high-quality cannellini beans for the best flavor. You can modify the herbs or incorporate other veggies if desired.