Description
A warm and rustic Tuscan-style white bean soup inspired by Ina Garten, made with creamy beans, vegetables, and herbs for a nourishing and comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon fresh rosemary or thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- 2 cups spinach or kale
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in white beans, diced tomatoes, broth, rosemary or thyme, and bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes.
- Mash a portion of the beans in the pot to naturally thicken the soup.
- Add spinach or kale and cook until wilted.
- Season with salt and black pepper to taste.
- Remove bay leaf before serving.
- Serve hot, topped with grated parmesan cheese if desired.
Notes
- Use canned beans for convenience or pre-cooked dried beans for a more traditional approach.
- Add cooked sausage or shredded chicken for extra protein.
- Blend part of the soup for a smoother texture.
- A splash of lemon juice at the end adds brightness.
- Serve with crusty bread or stir in small pasta for a heartier meal.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat with extra broth or water if the soup thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
