Tuscan White Bean Soup
A delightful soup made with creamy cannellini beans, aromatic herbs, and a touch of spice for a warm, comforting dish.
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil Use high-quality olive oil for a fruity flavor.
- 1 medium Onion, chopped Chop finely for quick cooking.
- 2 medium Carrots, chopped Peel and dice them.
- 2 stalks Celery, chopped Trim and chop evenly.
- 3 cloves Garlic, minced Mince fresh for best taste.
- 1 teaspoon Fresh Rosemary, chopped Use freshly chopped for fragrance.
- 1 teaspoon Fresh Thyme, chopped Use freshly chopped for fragrance.
- 1/2 teaspoon Crushed Red Pepper, optional Adjust for heat preference.
Main Ingredients
- 4 cups Low-sodium chicken or vegetable broth Choose based on dietary preference.
- 3 cans (15 ounces each) Cannellini Beans, drained and rinsed Rinse beans to remove excess sodium.
- 1 leaf Bay Leaf Enhances broth flavor—remove before serving.
- Salt and Pepper, to taste Season to taste after cooking.
- 1/4 cup Heavy Cream, optional Adds creaminess.
Garnishes
- 1 bunch Fresh Parsley, chopped For garnish.
- to taste Grated Parmesan Cheese, optional For serving.
Instructions
Preparation
- Warm 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic, chopped rosemary, and thyme, cooking for another minute.
Cooking
- Pour in the broth and add the drained cannellini beans, bay leaf, crushed red pepper, salt, and pepper.
- Stir well and bring to a gentle boil.
- Reduce the heat and let the soup simmer uncovered for 30 minutes.
- Stir occasionally for even cooking.
Final Touches
- If desired, stir in the heavy cream in the last few minutes of cooking.
- Remove the bay leaf before serving.
- Ladle into bowls and garnish with fresh parsley and grated Parmesan.
Notes
Consider adding a splash of lemon juice before serving to brighten flavors. Store leftovers in the refrigerator for up to 4 days.