Description
A delicious and comforting Tuscan White Bean Soup that is perfect for any occasion.
Ingredients
Scale
- 2 cups of cooked white beans
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups of vegetable broth
- 1 can (14 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté until softened.
- Stir in the minced garlic and cook for another minute.
- Add the cooked white beans, diced tomatoes, vegetable broth, thyme, and rosemary.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup and mix it back in.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg