Description
A comforting and flavorful Tuscan White Bean Soup, perfect for chilly evenings or a nutritious lunch.
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
- In a large pot, warm the olive oil over medium heat until shimmering.
- Add the chopped onion, carrots, and celery, sautéing until softened (about 5-7 minutes).
- Stir in the minced garlic, chopped rosemary, and thyme. Cook for another minute until fragrant.
- Pour in the broth and add the rinsed cannellini beans along with the bay leaf. Bring to a simmer.
- Let the soup cook for about 15-20 minutes.
- For a creamier texture, consider blending part or all of the soup.
- If desired, stir in heavy cream for richness. Season with salt and pepper to taste.
- Ladle into bowls, sprinkle with chopped parsley, and add grated Parmesan cheese if you like.
Notes
Always taste and adjust seasoning as needed. Use low-sodium broth for better control of salt levels.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg