Tuscan White Bean Soup
A hearty and aromatic Tuscan White Bean Soup brimming with fresh vegetables and herbs, perfect for a nourishing meal.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
2 cans (15 oz each) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 cup kale, chopped
1 tbsp lemon juice
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, sliced carrots, and chopped celery. Cook for another 3-4 minutes.
4. Add thyme, rosemary, salt, and pepper, stirring well to combine.
5. Pour in vegetable broth, white beans, and diced tomatoes. Bring to a boil.
6. Reduce heat and let the soup simmer for 20 minutes.
7. Stir in kale and lemon juice, and simmer for an additional 5 minutes.
8. Remove from heat and serve hot, garnished with Parmesan cheese if desired.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
