Description
A warm and comforting bowl of Tuscan White Bean Soup that brings family together with its delightful flavors and nostalgic memories.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cans canned white beans, drained and rinsed (such as cannellini or great northern)
- 4 cups vegetable broth
- 1 can diced tomatoes with their juice
- 2 bay leaves
- 2 cups spinach or kale, chopped
- Salt & pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Sauté the onions, carrots, and celery in olive oil over medium heat for 5-7 minutes until softened.
- Add the garlic and sauté for 1 minute more.
- Stir in the canned tomatoes and simmer for 3-4 minutes.
- Introduce the white beans and vegetable broth, and add bay leaves, salt, and pepper.
- Let it simmer for 20-30 minutes.
- Add the chopped spinach or kale and let them wilt.
- Finish with lemon juice and adjust seasoning.
- Serve in bowls and enjoy!
Notes
This soup can be made in a big batch and freezes beautifully. Don’t be afraid to experiment with leftover vegetables!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, bean soup, vegetarian soup, Italian recipe, comfort food