Description
A hearty and comforting Tuscan White Bean Soup made with cannellini beans, fresh vegetables, and aromatic herbs, perfect for a cozy meal.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
4 cups low sodium vegetable broth
3 cups water
3 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
Salt, to taste
Freshly ground black pepper, to taste
2 cups chopped kale, stems removed
2 tablespoons chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 7-8 minutes, until the vegetables are softened.
Stir in the minced garlic, dried rosemary, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
Pour in the vegetable broth and water, then add the drained cannellini beans and diced tomatoes with their juice.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf from the soup.
Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is tender.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese if desired.
Serve hot and enjoy your Tuscan White Bean Soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes