Description
A comforting soup made from white beans, vegetables, and fragrant herbs, perfect for chilly weather.
Ingredients
Scale
- 1 can of white beans (such as cannellini or great northern), rinsed and drained
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups kale or spinach, chopped
- Salt and pepper, to taste
- Olive oil, for sautéing
- Gluten-free bread, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until glistening.
- Add the chopped onion, diced carrots, and celery. Cook for about 5 minutes until they soften.
- Toss in the minced garlic and sauté for an additional minute.
- Stir in the rinsed white beans, vegetable broth, dried thyme, and dried rosemary. Bring to a boil, then reduce to low and simmer uncovered for 15-20 minutes.
- After simmering, stir in the chopped kale or spinach and cook for an additional 3-4 minutes.
- Season with salt and pepper to taste before serving.
- Serve hot, accompanied by gluten-free bread for dipping.
Notes
For a creamier soup, use an immersion blender to puree a portion, leaving some beans intact for texture. Store in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Tuscan White Bean Soup, Comfort Food, Vegetarian Soup, Healthy Soup, Easy Soup
