Tuscan White Bean Soup
A comforting blend of creamy white beans, fresh vegetables, and flavorful herbs, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cans white beans (cannellini or navy beans), drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- 1 unit Juice of 1 lemon
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute.
- Add the rinsed white beans, vegetable broth, thyme, rosemary, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
- Stir in the chopped kale or spinach and lemon juice; cook for an additional 5 minutes until the greens are wilted.
- Serve hot, alongside rustic bread for dipping.
Notes
For added flavor, garnish with fresh herbs or a drizzle of olive oil. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 600mgFiber: 10gSugar: 3g