Tuscan White Bean Soup
A heartwarming and creamy soup made with cannellini beans, fresh vegetables, and Italian herbs, perfect for a cozy weeknight dinner or brunch.
Ingredients
Main Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
Preparation
- Begin by dicing the onion, carrots, and celery. Mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the drained cannellini beans and the diced tomatoes (with their juices) to the pot. Mix everything together.
- Pour in the vegetable broth and sprinkle in the chopped rosemary and thyme.
- Bring the soup to a gentle boil, then reduce the heat to let it simmer for 20-25 minutes.
- Taste and season with salt and pepper as needed.
- Serve warm, garnished with fresh parsley and an optional drizzle of olive oil.
Notes
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. For the best flavor, don’t skip the sautéing step.