Tuscan White Bean Soup
A cozy, seasonal soup celebrating creamy white beans and leafy greens, perfect for any weeknight or a slow Sunday supper.
Ingredients
Main Ingredients
- 2 cans cans of white beans (cannellini or great northern) Drain and rinse to reduce sodium.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth.
- 2 cups kale or spinach, chopped Add at the end for best texture.
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Rustic gluten-free bread for serving Recommended for dipping.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the vegetable broth and bring to a simmer.
Cooking
- Add the white beans, thyme, rosemary, salt, and pepper. Cook for about 10 minutes, allowing the flavors to meld.
- Add the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
Serving
- Serve hot with rustic gluten-free bread for dipping.
Notes
If using dried beans, soak overnight and cook until tender before adding. For a creamier finish, reserve some beans and blend part of the soup.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 10gSugar: 2g
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