Description
A warm, hearty Tuscan White Bean Soup that transports you to Italy. This simple 5-ingredient recipe features creamy beans and rich flavors, perfect for a comforting and nutritious meal.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 2 cups chopped kale or spinach
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for drizzling (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
- Pour in the vegetable or chicken broth and bring to a gentle simmer.
- Add the rinsed cannellini beans to the pot and stir well. Allow it to cook for about 10 minutes for the flavors to meld.
- Stir in the chopped kale or spinach, continuing to simmer for an additional 5 minutes until the greens are wilted and tender.
- Sprinkle in dried thyme, salt, and pepper to taste. You can also adjust seasonings based on personal preference.
- For a creamier texture, use an immersion blender to blend a portion of the soup, leaving some beans whole for texture.
- Ladle the soup into bowls and drizzle with olive oil. Garnish with fresh parsley if desired.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the texture by blending more or less of the beans.
- Experiment with different herbs like rosemary or basil.
- Add toppings like pesto or a dollop of crème fraîche for extra flavor.
- This Tuscan bean soup recipe is naturally gluten-free if you use gluten-free broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 5g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 11g
- Cholesterol: N/A