Description
A hearty and nourishing Tuscan White Bean Soup perfect for chilly evenings, combining white beans, vegetables, and greens in a flavorful broth.
Ingredients
Scale
- 1 can white beans (cannellini or great northern)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in white beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
- Add kale or spinach and cook until wilted, about 2-3 minutes.
- Stir in lemon juice before serving.
Notes
Serve hot with rustic gluten-free bread for dipping. Adjust thickness by adding more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg