Warm and comforting, Tuscan White Bean Soup embodies the essence of rustic Italian cuisine. This hearty bean soup is not only delicious but also packed with nutritious ingredients, making it an excellent choice for a healthy lunch or dinner. The combination of creamy beans, fresh vegetables, garlic, and aromatic herbs creates a flavorful vegetable broth that is simply irresistible.
Ingredients
Scale:
2 tablespoons olive oil, preferably extra virgin
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable broth
2 (15-ounce) cans of white beans, drained and rinsed
1 (14-ounce) can of diced tomatoes
2 cups chopped kale or spinach
Salt and pepper to taste
1 tablespoon lemon juice
Freshly grated Parmesan cheese (optional)
Chopped fresh parsley or basil for garnish
Crusty bread for serving
Instructions
In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes if using. Sauté for another 1-2 minutes until fragrant.
Pour in the vegetable broth, and add the drained white beans and diced tomatoes. Bring to a boil.
Once boiling, reduce the heat to low and simmer uncovered for about 20-25 minutes.
Add the chopped kale or spinach and continue cooking for an additional 5 minutes.
Season with salt, pepper, and lemon juice to taste before serving.
For a creamier texture, use an immersion blender to blend a portion of the soup, then stir it back in.
