Description
This Easy Tuscan White Bean Soup is a hearty and comforting dish featuring tender cannellini beans, fresh vegetables, and aromatic herbs simmered together to create a flavorful and nourishing soup perfect for any season.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped and stemmed
Pantry Items
- 2 tablespoons olive oil
- 3 cups cooked cannellini beans (or two 15 oz cans, rinsed and drained)
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Aromatics: Stir in minced garlic, chopped fresh rosemary, and thyme leaves. Cook for 1–2 minutes until the herbs release their fragrance and garlic is lightly toasted.
- Combine Beans and Broth: Add the cooked cannellini beans and vegetable broth to the pot. Stir well to incorporate all ingredients and bring the mixture to a boil.
- Simmer the Soup: Reduce heat to low and let the soup simmer gently for 20 minutes. This allows the flavors to meld and the soup to develop its rich taste.
- Add the Kale: Stir in the chopped kale and continue cooking for an additional 5 minutes, or until the greens are tender but still vibrant.
- Season and Brighten: Season the soup with salt and black pepper to taste. If desired, add lemon juice to brighten the flavors and stir well.
- Serve: Ladle the hot soup into bowls and serve immediately, optionally accompanied by crusty bread or your choice of toppings.
Notes
- For a creamier texture, you can partially blend the soup with an immersion blender before adding the kale.
- Use fresh herbs whenever possible for the best flavor, but dried herbs work fine in a pinch.
- Feel free to substitute kale with other sturdy greens like Swiss chard or spinach.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Add a sprinkle of grated Parmesan cheese or a drizzle of extra virgin olive oil for an extra touch before serving.
