Description
A hearty and comforting Tuscan White Bean Soup made with cannellini beans, fresh vegetables, and fragrant herbs, perfect for a cozy meal.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
4 cups low sodium vegetable broth
3 cups water
3 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, with juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped fresh kale, tough stems removed
2 tablespoons freshly grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 7 to 8 minutes, until the vegetables are softened.
Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot and cook for 1 minute, stirring frequently until fragrant.
Pour in the vegetable broth and water, then add the cannellini beans and diced tomatoes with their juice.
Stir to combine and bring the soup to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with salt and freshly ground black pepper.
Add the chopped kale to the pot and cook for an additional 5 minutes until the kale is wilted and tender.
Remove the bay leaf from the soup before serving.
Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese and chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes