Hearty Tuscan White Bean Soup
A comforting and nutritious Italian-inspired soup packed with hearty white beans, fresh vegetables, and aromatic herbs, perfect for chilly days.
Ingredients
Vegetables and Aromatics
- 1 can white beans, drained and rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
Broth and Seasoning
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- Salt and pepper to taste
Greens and Oil
- 2 cups kale or spinach, chopped
- for sautéing Olive oil
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
Cooking
- Add the white beans, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce the heat and let simmer for 20 minutes.
- Add the chopped kale or spinach and cook for another 5 minutes until wilted.
- Remove the bay leaf and serve hot, preferably with thick, crusty bread.
Notes
For an extra depth of flavor, consider adding a splash of white wine after sautéing the vegetables. Feel free to blend a portion of the soup for a creamier texture or leave it chunky. Experiment with seasonal vegetables like diced tomatoes, bell peppers, or add cooked sausage or chickpeas for a protein boost.