Tuscan White Bean Soup
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (15 oz) can white beans (cannellini or great northern beans), drained and rinsed
- 1 (15 oz) can diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 2 cups fresh spinach (or kale, if you prefer)
- 1/4 cup heavy cream (optional, for a creamy finish)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions:
-
Sauté the vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables have softened. -
Add the garlic and seasonings:
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Stir in the dried rosemary, thyme, bay leaf, salt, pepper, and red pepper flakes (if using). -
Add beans and broth:
Pour in the white beans, diced tomatoes, and vegetable or chicken broth. Bring the soup to a simmer over medium heat. Let it cook for 15-20 minutes to allow the flavors to meld together. -
Add the greens:
Stir in the fresh spinach (or kale). Continue cooking for another 3-5 minutes until the spinach is wilted and tender. -
Optional creamy finish:
If you want a creamier texture, stir in the heavy cream at this point and cook for another 2-3 minutes to combine. If you prefer a lighter soup, you can skip this step. -
Serve:
Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper if needed. Serve hot, and garnish with freshly grated Parmesan cheese if desired.
Enjoy!
This Tuscan White Bean Soup is filling, nutritious, and packed with vibrant flavors. It’s perfect for a chilly day and goes wonderfully with a slice of crusty bread or a side salad. Enjoy!
