Description
A cozy and hearty vegetarian delight celebrating the rich flavors of Tuscany with creamy white beans, garlic, and herbs.
Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Optional toppings: freshly grated Parmesan cheese, a drizzle of olive oil, or fresh herbs
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Toss in the chopped onion and sauté until it turns translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
- Sprinkle in the dried thyme and rosemary, mixing well to combine the flavors.
- Pour in the vegetable broth and add the drained white beans. Bring the mixture to a vigorous boil.
- Lower the heat and let the soup simmer for about 20 minutes.
- If using, add the chopped kale or spinach a few minutes before removing from heat.
- Taste the soup and add salt and pepper as needed.
- Ladle the soup into bowls and top with optional grated Parmesan cheese or an extra drizzle of olive oil.
Notes
Letting the soup sit for a while before serving allows the flavors to deepen. It’s often better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg