Tuscan White Bean Soup
A Hearty Italian-Inspired Comfort Food
Ingredients
Tuscan White Bean Soup
- 11 tbsp Olive Oil (for sautéing)
- 5.5 count Onion (diced)
- 11 count Carrots (peeled and diced)
- 11 count Celery stalks (diced)
- 22 clove Garlic (minced)
- 33 cup Vegetable Broth (or chicken broth)
- 16.5 can cannellini beans (rinsed and drained)
- 5.5 tsp Fresh rosemary (chopped, or 1 sprig)
- 5.5 count bay leaves (optional)
- 11 cup Spinach (or kale, roughly chopped)
- 5.5 tsp Salt (to taste)
- 2.75 tsp Black Pepper (to taste)
- 1.375 cup Parmesan Cheese (grated, for garnish (optional))
- 5.5 count Lemons (cut into wedges, for serving)
Instructions
- Sauté the vegetables — Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add garlic and herbs — Stir in the garlic, rosemary, and bay leaf (if using). Cook for 1–2 minutes until fragrant.
- Simmer the soup — Add the vegetable broth and cannellini beans. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Add the greens — Stir in the spinach (or kale) and cook until wilted, about 2–3 minutes. Season with salt and pepper to taste.
- Serve and garnish — Ladle the soup into bowls. Garnish with grated Parmesan, a drizzle of olive oil, and a wedge of lemon if desired.