Description
A creamy and hearty Tuscan White Bean Soup packed with nutritious ingredients, perfect for chilly evenings.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Prepare the vegetables by dicing the onion, carrots, and celery, and mincing the garlic.
- Sauté the aromatics in olive oil over medium heat until softened.
- Add the cannellini beans and diced tomatoes to the pot and mix well.
- Pour in the vegetable broth and add the chopped rosemary and thyme.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20-25 minutes.
- Season the soup with salt and pepper to taste.
- Serve warm, garnished with fresh parsley and a drizzle of olive oil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in portions for up to 3 months.
- To reheat, warm on the stove over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan White Bean Soup, Vegan Soup, Hearty Soup, Italian Recipe