Description
Warm and hearty Tuscan White Bean Soup, filled with nutritious vegetables and aromatic herbs, is the perfect comfort food for chilly days. Easy to prepare with either dried or canned beans, this flavorful dish is sure to satisfy. Enjoy it with crusty bread for a complete meal.
Ingredients
Scale
- 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 cups kale, chopped (or spinach if preferred)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (optional, for serving)
Instructions
- If using dried cannellini beans, rinse them under cold water to remove any dirt. Soak the beans overnight in a large bowl with enough water to cover them by at least two inches. Drain and rinse again the next day. If using canned beans, simply drain and rinse them.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the soaked and drained cannellini beans (or canned beans) to the pot. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and let simmer for about 30-40 minutes if using dried beans, or 15-20 minutes if using canned beans.
- After simmering, remove the lid and add the chopped kale (or spinach). Stir into the soup and cook for an additional 5-10 minutes until the greens are wilted and tender. Taste and adjust seasoning as needed. For a creamier texture, blend a portion of the soup with an immersion blender or in a regular blender, then return it to the pot.
- Ladle the soup into bowls. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve hot with crusty bread on the side for dipping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stove, adding a splash of water or broth if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 45 minutes