Description
Enjoy a heartwarming bowl of Cozy Tuscan White Bean Soup, featuring creamy white beans, fresh vegetables, and aromatic herbs that bring comfort on chilly days.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 2 cans (15 oz each) Great Northern or Cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the drained white beans and vegetable broth to the pot. Stir well to combine.
- Sprinkle in dried thyme and rosemary, then season with salt and pepper. Let it simmer on low heat for about 15 minutes.
- For a creamier texture, use an immersion blender to puree part of the soup directly in the pot. Alternatively, leave it chunky for a rustic feel.
- Ladle into bowls and garnish with fresh herbs or a drizzle of olive oil. Enjoy with crusty bread or a simple salad.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Swap cannellini beans with chickpeas for a different flavor. Add red pepper flakes for a spicy kick or toss in kale for extra nutrients. Store leftovers in an airtight container for up to three days; reheat with a splash of water or broth.