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Tuscan White Bean Soup

A warm and hearty soup made with creamy cannellini beans, tangy tomatoes, and aromatic herbs, perfect for family gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked cannellini beans
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 oz) diced tomatoes
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to taste fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion looks translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the cooked cannellini beans, diced tomatoes, vegetable broth, dried rosemary, and dried thyme to the pot. Season with salt and pepper to taste.
  5. Allow the mixture to simmer on medium-low heat for about 15-20 minutes, stirring occasionally.
  6. Taste and adjust seasoning if necessary. Serve hot, garnishing each bowl with fresh parsley and an extra drizzle of olive oil.

Notes

If you’re out of cannellini beans, any white bean will do, such as navy or great northern beans. Let the soup sit for a little while after cooking for flavors to develop further.