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Tuscan White Bean Soup

Tuscan White Bean Soup
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This Tuscan White Bean Soup is cozy, hearty, and nourishing with tender white beans, rich broth, and savory Mediterranean flavors. Perfect for chilly nights and a light lunch, this vegan and gluten-free soup is full of flavor and made in just one pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh thyme, chopped
  • 4 cups vegetable broth
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 3 cups kale, chopped (or spinach)
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes, until translucent.
  2. Add garlic, rosemary, and thyme, and cook for another minute until fragrant.
  3. Stir in the cannellini beans and vegetable broth. Bring to a simmer and cook for about 10 minutes.
  4. Add kale (or spinach) and cook for an additional 5 minutes, until greens are tender.
  5. Season with salt and pepper, then blend half of the soup for texture (optional).
  6. Stir in lemon juice, taste, and adjust seasonings.
  7. Serve hot, with a drizzle of olive oil and a sprinkle of fresh herbs or red pepper flakes if desired.

Notes

  • For a richer flavor, sauté the onion and garlic for 10 minutes until golden brown.
  • Add a Parmesan rind while simmering for extra depth (remove before serving).
  • Blend all of the soup for a creamier texture.

Nutrition

Find it online: https://cookedbyandy.com/tuscan-white-bean-soup/