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Tuscan White Bean Soup

Tuscan White Bean Soup

This rustic, hearty Tuscan White Bean Soup brings the flavors of the Italian countryside to your table with creamy cannellini beans, garlic, rosemary, and a nourishing veggie broth. Perfect for cozy fall meals or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 large bowls
Course: Dinner, Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 2 carrots, diced
  • 3 1/2 cups cooked cannellini beans
  • 7 cups vegetable broth
  • 1 can crushed fire-roasted tomatoes
  • 1 sprig fresh rosemary
  • 3 cups chopped kale
  • salt and pepper, to taste

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • chef's knife
  • measuring cups

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots. Sauté until soft and fragrant.
  2. Stir in crushed tomatoes and rosemary. Cook for a few minutes to develop flavor.
  3. Add vegetable broth and cooked white beans. Simmer for about 25 minutes, allowing the beans to soften and release starch for creaminess.
  4. Stir in chopped kale and let it wilt in the hot soup for a few minutes. Remove from heat.
  5. Season with salt and pepper to taste. Serve hot with a drizzle of olive oil.

Nutrition

Calories: 420kcalCarbohydrates: 54gProtein: 17gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gSodium: 980mgPotassium: 1180mgFiber: 13gSugar: 8gVitamin A: 9600IUVitamin C: 41mgCalcium: 180mgIron: 5.2mg

Notes

Mash some beans before simmering for extra creaminess. Swap kale with spinach, or rosemary with thyme if needed. Fire-roasted tomatoes add a delicious smoky flavor. Garnish with olive oil or parmesan if not vegan.

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