Tuscan White Bean Soup
A creamy and comforting soup made with cannellini beans, fresh herbs, and sautéed vegetables, perfect for chilly evenings.
Ingredients
Vegetables and Aromatics
- 2 tablespoons Olive Oil For sautéing
- 1 medium Onion, chopped Brings sweetness and depth
- 2 medium Carrots, diced Provides mild sweetness
- 2 stalks Celery, diced Adds crunch and flavor
- 3 cloves Garlic, minced Essential for flavor
Soup Base
- 4 cups Broth (Chicken or Vegetable) The heart of the soup
- 2 cans Cannellini Beans, drained and rinsed Can substitute with navy or great northern beans
- 1 bay leaf Bay Leaf Adds herbal notes
Seasoning and Garnish
- 1 teaspoon Salt To taste
- 1 teaspoon Black Pepper To taste
- 1/4 teaspoon Crushed Red Pepper (optional) For a hint of spice
- 1/2 cup Heavy Cream (optional) For creaminess
- 1/4 cup Fresh Parsley, chopped For garnish
- 1/4 cup Grated Parmesan Cheese (optional) For garnish
Fresh Herbs
- 2 teaspoons Fresh Rosemary, chopped Key for Italian flavors
- 2 teaspoons Fresh Thyme, chopped Key for Italian flavors
Instructions
Preparation
- Gather your ingredients.
- Wash and peel the carrots, then dice them into small pieces.
- Chop the onion, celery, and garlic finely.
- Rinse the cannellini beans if using canned.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent (about 5 minutes).
- Add the chopped carrots and celery; cook for another 5 minutes.
- Stir in the garlic and cook for 1 more minute, until fragrant.
- Add the cannellini beans, broth, and bay leaf; stir well.
- Season with salt, pepper, and crushed red pepper if using.
- Bring to a boil, then reduce to low and simmer for 15-20 minutes.
Serving
- Remove the bay leaf from the pot.
- If you’d like it creamier, whisk in heavy cream at this point.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
- Enjoy with a slice of crusty bread for a complete meal!
Notes
This soup is great for make-ahead meals and stores well in the fridge for up to 5 days. It also freezes well for up to 3 months.