Tuscan Bean Soup
Hearty Italian soup with cannellini beans and vegetables
Ingredients
Instructions
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Sauté the aromaticsHeat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables have softened. Add the minced garlic, rosemary, thyme, and red pepper flakes, and cook for another minute until fragrant.
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Add beans and liquidsAdd two cans of the cannellini beans, diced tomatoes with their juice, broth, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer gently for 20 minutes, allowing the flavors to meld together.
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Prepare bean pureeWhile the soup simmers, take the remaining can of beans and blend until smooth using a food processor or blender. This will help thicken the soup and give it a creamy texture without adding cream.
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Thicken the soupStir the pureed beans into the soup and continue to simmer for another 10 minutes. If the soup is too thick, add a little more broth or water to reach your desired consistency.
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Add greens and seasonAdd the chopped kale or spinach and simmer until the greens are wilted and tender, about 5 minutes. Remove the Parmesan rind if used. Season with salt and pepper to taste, adjusting the seasoning as needed.
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Serve and garnishLadle the hot soup into bowls. Drizzle each serving with a little extra-virgin olive oil and sprinkle with grated Parmesan cheese. Serve with crusty bread for dipping.
Nutritional Information
320
Calories
per serving
18
Protein
g per serving
45
Carbohydrates
g per serving
8
Total Fat
g per serving
1.5
Saturated Fat
g per serving
12
Fiber
g per serving
6
Sugar
g per serving
680
Sodium
mg per serving
15
Vitamin C
% DV per serving
4.2
Iron
mg per serving
Tuscan Bean Soup is Also Known As
Zuppa Toscana, Ribollita, Fagioli alla Toscana, Tuscan White Bean Soup or Minestra di Fagioli
