Description
A hearty Tuscan white bean soup with rich flavors.
Ingredients
Scale
- 2 cups dried cannellini beans
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Soak beans overnight, then drain.
- Heat olive oil in a pot over medium heat.
- Sauté onion, carrots, celery, and garlic for 5 minutes.
- Add beans, broth, bay leaf, and rosemary.
- Bring to boil, then simmer for 1 hour.
- Season with salt and pepper.
- Remove bay leaf before serving.
Notes
- For creamier texture, blend half the soup.
- Add kale or spinach for extra greens.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Tuscan white bean soup, Italian soup, vegetarian soup