Description
A comforting Tuscan White Bean Soup featuring tender cannellini beans, fresh herbs, and aromatic vegetables, creating a rich, creamy texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon crushed red pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional for creamier soup)
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil over medium heat in a large pot until shimmering.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Stir in minced garlic, rosemary, thyme, and crushed red pepper. Cook for another minute.
- Pour in the broth and add cannellini beans along with the bay leaf. Bring to a boil, then reduce to simmer.
- Let the soup simmer for about 15-20 minutes.
- For a creamier texture, blend a portion of the soup using an immersion blender.
- Stir in the heavy cream (if using) and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with fresh parsley, and sprinkle with Parmesan if desired.
Notes
Use fresh herbs for the best flavor. Rinse canned beans thoroughly before use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg