Description
Tuscan White Bean Soup is a delightful and hearty dish that wraps you in warmth on chilly days. With creamy cannellini beans, aromatic herbs, and a rich vegetable broth, this soup offers comfort in every spoonful. Perfect for cozy nights or impressing guests, it’s a recipe that brings family together around the table, just like it did for me growing up. This easy-to-make soup will quickly become your go-to comfort food!
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cups low-sodium vegetable broth
- 2 sprigs fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in the cannellini beans and vegetable broth. Bring to a gentle boil.
- Add chopped rosemary along with salt and pepper. Simmer for 15-20 minutes to meld flavors.
- For a creamier texture, purée part of the soup using an immersion blender.
- Serve hot with a drizzle of olive oil and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg