Description
This Tuscan White Bean Soup is a comforting and flavorful dish that’s perfect for a chilly day. Packed with tender white beans, diced tomatoes, aromatic vegetables, and a blend of herbs, it’s a healthy and satisfying meal.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 2 (15-ounce) cans white beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 4 cups vegetable or chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon dried oregano
– Salt and freshly ground black pepper, to taste
– Freshly grated Parmesan cheese, for serving (optional)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional minute, until fragrant.
4. Add the drained and rinsed white beans, diced tomatoes, and broth. Stir in the dried thyme, rosemary, and oregano.
5. Bring the soup to a simmer and let it cook for 15-20 minutes, or until the beans are tender and the flavors have melded.
6. Season with salt and black pepper to taste.
7. Serve the Tuscan White Bean Soup hot, garnished with freshly grated Parmesan cheese, if desired.
Notes
For a creamier texture, you can use an immersion blender to purée a portion of the soup. You can also add diced pancetta or Italian sausage for a heartier dish.
- Prep Time: 15
- Cook Time: 20
- Category: Salads & Soups
- Method: Stovetop
- Cuisine: Italian