Description
Make this simple, comforting Tuscan white bean soup in one pot. It uses cannellini beans and fresh greens for a quick weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chopped kale or spinach
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Add one can of the rinsed cannellini beans, the vegetable broth, and the diced tomatoes. Bring the mixture to a simmer.
- Use an immersion blender or carefully transfer half of the soup mixture to a regular blender and blend until smooth. Return the blended portion to the pot. This creates a creamy texture.
- Stir in the remaining whole can of cannellini beans.
- Simmer for 10 minutes to allow flavors to combine.
- Stir in the chopped kale or spinach. Cook until the greens wilt, about 3 to 5 minutes.
- Season with salt and pepper to your taste.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you do not have kale, use spinach or Swiss chard.
- Serve this soup with crusty bread for dipping.
- To make this soup vegan, skip the optional Parmesan cheese topping.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 550
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 14
- Protein: 18
- Cholesterol: 0