Description
A hearty and flavorful Tuscan White Bean Soup made with cannellini beans, fresh vegetables, aromatic herbs, and hearty greens. This comforting soup combines the richness of olive oil, garlic, and rosemary with the freshness of lemon juice and optional Parmesan cheese, making it a perfect meal for any season.
Ingredients
Scale
Vegetables & Herbs
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup kale or spinach, chopped
Beans & Liquids
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes, undrained
- 4 cups chicken or vegetable broth
Other
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
- Add Vegetables: Stir in the diced carrots and celery, and continue sautéing for another 5 minutes until they soften.
- Add Garlic and Herbs: Mix in the minced garlic, dried rosemary, and thyme, cooking for 1 minute until fragrant.
- Add Broth and Beans: Pour in the chicken or vegetable broth, add the drained cannellini beans, diced tomatoes with their juice, and bay leaf. Stir well.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let simmer for 20 minutes to develop flavors.
- Add Greens: Remove the bay leaf and stir in the kale or spinach. Let the greens wilt for about 5 minutes.
- Season and Brighten: Season the soup with salt and pepper to taste, then stir in the lemon juice just before serving.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
Notes
- For a vegan version, use vegetable broth and omit the Parmesan cheese or use a vegan alternative.
- Feel free to use either kale or spinach depending on your preference.
- Adding lemon juice at the end brightens the soup’s flavors.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- You can add a pinch of red pepper flakes during cooking for a little heat if desired.
