Description
Experience the warmth and comfort of Rustic Tuscan Bean Soup with Fresh Herbs, a delightful dish that captures the essence of Italian cooking. This hearty soup is brimming with creamy cannellini beans, vibrant vegetables, and fragrant fresh herbs, making it a perfect choice for cozy dinners or meal prep. Its rich flavors are not only satisfying but also nourishing, ensuring every spoonful is a treat for your taste buds. Whether enjoyed on a chilly evening or packed for lunch, this wholesome soup brings a taste of Italy to your table.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery; sauté for 8–10 minutes until soft.
- Stir in minced garlic and tomato paste; cook for an additional 1–2 minutes until aromatic.
- Add cannellini beans, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper; stir to combine and bring to a gentle boil.
- Reduce heat to low; simmer uncovered for 20–25 minutes to meld flavors.
- In the final minutes of cooking, add chopped spinach or kale until wilted.
- Remove the bay leaf and stir in lemon juice before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Customize your soup by adding seasonal vegetables like zucchini or bell peppers for extra flavor and nutrition. For added depth of flavor, consider using homemade vegetable broth. The soup stores well; refrigerate for up to 4 days or freeze portions for up to 3 months.