Tuscan White Bean Soup

Tuscan white bean soup offers a delightful blend of creamy white beans, savory vegetables, and aromatic herbs in a rich broth. Originating from Tuscany, this soup pairs beautifully with crusty bread or a fresh salad, making it a nourishing choice for cooler weather or whenever a comforting meal is desired.

Ingredients

• 2 16 oz cans cannellini beans, drained and rinsed
• 1 medium onion, chopped
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions, diced carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the dried thyme and rosemary, and cook for an additional minute to release their flavors.
4. Mix in the cannellini beans and vegetable broth. Increase heat to bring the mixture to a simmer.
5. Reduce heat and let simmer for about 20 minutes, allowing flavors to meld.
6. Use an immersion blender to partially purée the soup, creating a creamy texture while leaving some beans whole for texture.
7. Adjust seasoning as needed, avoiding excessive salt and pepper.

Keywords: Comfort Food, Healthy, Vegetarian, Soup, Italian

Spice Rack: Dried Thyme, Dried Rosemary

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