Tuscan White Bean Soup
A hearty and comforting Tuscan White Bean Soup made with creamy cannellini beans, fresh vegetables, and aromatic herbs, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
4 cups low sodium vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley
Salt, to taste
Freshly ground black pepper, to taste
2 cups chopped fresh kale, stems removed
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried thyme, dried rosemary, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the vegetable broth, then add the drained cannellini beans, diced tomatoes with their juice, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
Remove the bay leaf. Use an immersion blender to puree about half of the soup until slightly thickened, or transfer half the soup to a blender, puree, and return it to the pot.
Add the chopped kale and cook for an additional 5-7 minutes until the kale is tender.
Stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
Remove from heat and ladle the soup into bowls. Serve warm.