Description
A warm and comforting Tuscan White Bean Soup that combines simple pantry staples with robust Italian flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing until the onion turns translucent.
- Pour in the vegetable broth and bring it to a boil.
- Stir in the drained white beans, diced tomatoes, thyme, rosemary, salt, and pepper.
- Let this mixture simmer for about 20 minutes, allowing the flavors to meld beautifully.
- Fold in the chopped kale or spinach and cook for another 5 minutes until wilted.
- Finish the soup with a squeeze of fresh lemon juice before serving. Enjoy with rustic bread!
Notes
Best served warm, garnished with freshly grated Parmesan cheese or red pepper flakes. Pairs well with rustic bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg