Description
A hearty and comforting Tuscan White Bean Soup made with creamy cannellini beans, vegetables, garlic, and aromatic herbs simmered in a flavorful broth. This rustic Italian-inspired soup is nutritious, satisfying, and perfect for a cozy lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
Beans and Liquids
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Herbs and Seasonings
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp lemon juice
Garnish
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat the Oil: Heat olive oil in a large soup pot over medium heat to prepare the base for sautéing the vegetables.
- Sauté Vegetables: Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Beans and Broth: Add the drained cannellini beans, vegetable broth, diced tomatoes, dried oregano, thyme, rosemary, bay leaf, salt, and black pepper to the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the vegetables to fully soften.
- Remove Bay Leaf: Carefully remove and discard the bay leaf from the soup to avoid any bitter flavor.
- Blend Partial Soup: Using an immersion blender, blend approximately one-third of the soup directly in the pot to create a creamy texture while retaining whole beans and vegetable chunks.
- Add Greens: Stir in the chopped spinach or kale and cook for an additional 3 to 5 minutes until the greens are wilted and tender.
- Finish with Lemon Juice and Season: Stir in lemon juice for brightness and adjust seasoning with salt and pepper if needed.
- Serve and Garnish: Ladle soup into bowls and garnish with grated Parmesan cheese and fresh parsley for added flavor and presentation.
Notes
- Great served with crusty bread or garlic toast for a complete meal.
- Kale can be substituted for spinach to add a heartier texture.
- For added protein, stir in cooked Italian sausage or shredded chicken.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
