Description
A hearty and flavorful soup made with white beans, vegetables, and herbs, inspired by Tuscan cuisine.
Ingredients
Scale
- 2 cups dried cannellini beans, soaked overnight
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 bunch kale, stems removed and chopped
Instructions
- Drain soaked beans and rinse under cold water.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
- Add beans, vegetable broth, bay leaf, rosemary, and thyme. Bring to a boil.
- Reduce heat, cover, and simmer for 1 hour or until beans are tender.
- Remove bay leaf. Blend half the soup for a creamy texture if desired.
- Stir in chopped kale and cook for another 5 minutes.
- Season with salt and black pepper to taste.
- Serve hot with crusty bread.
Notes
- For a richer flavor, add a Parmesan rind while simmering.
- If using canned beans, reduce cooking time to 20 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 1 hr 10 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg