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Tuscan white bean soup

Tuscan White Bean Rustic Winter Hug

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 5 cloves garlic minced
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 6 cups vegetable or chicken broth
  • 1 14-ounce can diced tomatoes with juices
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups fresh kale or spinach roughly chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • Parmesan cheese for serving

Method
 

  1. Heat oil in Dutch oven or soup pot over medium; sauté onion, carrots, and celery 8-10 minutes until softened.
  2. Cook garlic 1 minute, stirring frequently, until aromatic.
  3. Mix in broth, tomatoes, rosemary, thyme, and bay.
  4. Add beans; boil, reduce heat, and simmer 20 minutes to blend flavors.
  5. For creamier texture, partly mash about half the beans against pot side with masher or immersion blender.
  6. Cook kale or spinach 5 minutes until wilted; season with salt and pepper and remove bay.
  7. Ladle into bowls; top with fresh Parmesan and oil drizzle.