Hearty Tuscan White Bean Soup

This comforting Hearty Tuscan White Bean Soup is packed with aromatic herbs, fresh vegetables, and creamy beans, making it the ultimate winter vitality dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2 cans cans (15 oz) of white beans, drained and rinsed
1 large large onion, finely chopped
3 cloves cloves of freshly minced garlic
2 large large carrots, diced
2 stalks celery stalks, diced
4 cups cups of low-sodium vegetable broth
1 can can (14.5 oz) of diced tomatoes (no added sugar)
2 teaspoons teaspoons dried thyme
1 teaspoon teaspoon dried rosemary
to taste Salt and pepper to taste
2 tablespoons tablespoons of olive oil
to garnish Fresh parsley, chopped for garnish

Optional Toppings

to taste crispy roasted chickpeas Halal-friendly topping
to taste a squeeze of lemon Add for extra zing
to taste croutons Optional topping

Method

Preparation

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened.
Stir in the minced garlic, thyme, and rosemary. Cook for an additional 1-2 minutes until fragrant.
Pour in the white beans and diced tomatoes, mixing well.
Add the vegetable broth and bring to a gentle boil.
Reduce heat and let the soup simmer for about 20 minutes, allowing flavors to meld beautifully.
Add salt and pepper to taste. Optionally, add a splash of lemon juice for that extra zing.
Ladle into bowls and top with fresh parsley and any optional toppings you love!

Notes

To store, keep in airtight glass containers for 3-4 days. Flavors deepen on the second day. Can be frozen for future meal prep.