Name: Best Tuscan White Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons Olive oil, extra virgi; 1 large Yellow onion, diced; 3 cloves Garlic, minced; 2 medium Carrots, peeled and diced; 2 Celery stalks, diced; 1 (14.5 ounce) can Crushed tomatoes; 6 cups Vegetable broth, low sodium; 2 (15 ounce) cans Cannellini beans, rinsed and drained; 1 teaspoon Dried rosemary, crushed; 1/2 teaspoon Dried thyme; 1 Bay leaf; 1/2 teaspoon Black pepper, freshly ground; 1 teaspoon Salt, or to taste; 4 cups Fresh kale, chopped (stems removed); Parmesan cheese (optional, for serving), grated; Fresh parsley (optional, for serving), chopped

Description

The Best Tuscan White Bean Soup is a comforting and nutritious dish loaded with protein-rich white beans, vibrant vegetables, and aromatic herbs. This hearty soup is perfect for busy weeknights and captures the rustic charm of Italian cooking.

Ingredients

Scale

3 tablespoons Olive oil, extra virgi
1 large Yellow onion, diced
3 cloves Garlic, minced
2 medium Carrots, peeled and diced
2 Celery stalks, diced
1 (14.5 ounce) can Crushed tomatoes
6 cups Vegetable broth, low sodium
2 (15 ounce) cans Cannellini beans, rinsed and drained
1 teaspoon Dried rosemary, crushed
1/2 teaspoon Dried thyme
1 Bay leaf
1/2 teaspoon Black pepper, freshly ground
1 teaspoon Salt, or to taste
4 cups Fresh kale, chopped (stems removed)
Parmesan cheese (optional, for serving), grated
Fresh parsley (optional, for serving), chopped

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 8-10 minutes until softened
Stir in minced garlic, dried rosemary, dried thyme, and bay leaf. Cook for another minute until fragrant
Pour in crushed tomatoes and vegetable broth. Add rinsed and drained cannellini beans. Stir to combine
Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 20-30 minutes
Remove bay leaf. Mash some beans against the side of the pot for a creamier texture. Stir in chopped kale and cook until wilted
Taste and adjust seasoning if necessary. Ladle into bowls and serve hot, garnished with Parmesan cheese and parsley if desired

Notes

Using dried beans is an option; soak 1 cup overnight and cook before adding to the soup.

This soup can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 7g
Sodium: 850mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg