Description
A quick and easy Tuscan white bean soup that comes together in about 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can of diced tomatoes
- 2 cups kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Olive oil for sautéing
Instructions
- Sauté the veggies: In a large pot, heat about a tablespoon of olive oil over medium heat. Once hot, throw in the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
- Add the garlic: Stir in the minced garlic and let it cook for another minute until fragrant.
- Combine the base: Add the vegetable broth, diced tomatoes (with juice), and drained white beans. Bring to a boil.
- Season and simmer: Reduce heat and gently stir in your kale or spinach, oregano, thyme, and a couple pinches of salt and pepper. Let it simmer for about 15-20 minutes.
- Serve it up: Once everything is nicely combined, serve hot. Garnish with herbs or freshly grated Parmesan if desired.
Notes
This soup tastes even better the next day. You can double the recipe for leftovers. Serve with crusty bread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg