Description
This comforting Tuscan soup filled with earthy vegetables, cannellini beans, and Italian herbs is a warm hug in a bowl, perfect for chilly evenings.
Ingredients
Scale
- 1 can (15 oz) cannellini beans, drained
- 2 cups diced tomatoes (fresh or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups vegetable broth (or chicken broth)
- 2 cups kale or spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh basil
- Salt and black pepper to taste
Instructions
- Sauté olive oil in a large pot over medium heat, then add chopped onions, diced carrots, and celery. Cook for about 5-7 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Incorporate diced tomatoes with their juice and let cook for 5 minutes.
- Combine vegetable broth and drained cannellini beans, then sprinkle in fresh herbs.
- Simmer for 20-30 minutes, adding chopped kale or spinach 5 minutes before finishing.
- Season with salt and pepper to taste, and optionally a splash of balsamic vinegar before serving.
- Serve hot in bowls, drizzled with olive oil, paired with crusty bread.
Notes
Feel free to customize with your favorite leafy greens or add a sprinkle of parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Tuscan soup, bean soup, comforting soup, Italian recipe, family recipe