Tuscan White Bean Soup
Tuscan White Bean Soup is a hearty Italian soup made with white beans, vegetables, garlic, herbs, and savory broth.
Servings: 5
Ingredients
- 1 to 2 Tablespoons Extra-Virgin Olive Oil
- 1 Onion (finely chopped)
- 2 Carrots (chopped)
- 2 Celery Stalks (finely chopped)
- 4 Garlic Cloves (finely minced)
- 4 cups Chicken Broth
- 1/4 to 1/2 teaspoon Red Pepper Flakes
- (2) 15-ounce cans White Beans * (drained and rinsed)
- 1/2 teaspoon Thyme
- 1 teaspoon Rosemary (optional)
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 Tablespoons Fresh Lemon Juice
- Fresh Italian Parsley or Basil (chopped)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Sauté the Vegetables. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Garlic. Stir in the minced garlic and cook for about 30 seconds until fragrant. Garlic can burn quickly, so have the broth ready.
- Add Beans and Broth. Add the white beans (make sure to drain and rinse first), chicken broth, and red pepper flakes. Bring the soup to a gentle simmer.
- Let the soup simmer for 15–20 minutes so the flavors meld together.
- Add Brightness. Stir in the lemon juice and chopped herbs.
- Finish with Cheese. Remove the soup from heat and stir in the grated parmesan cheese until melted.
- Season. Taste and adjust with salt and pepper as needed. Serve warm with extra parmesan and herbs on top.
Notes
I used 2 cans of butter beans in this recipe. You can use cannellini, white northern, butter beans, or navy beans.
See the recipe post for more information, FAQ's, and tips.
Nutrition
Calories: 82kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 1264mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4169IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 0.5mg
