Description
Warm up with our authentic Tuscan White Bean Soup. This smoky, protein-packed recipe is easy to make and perfect for a cozy family dinner tonight.
Ingredients
Scale
2 tbsp Olive Oil
1 medium Onion, diced
2 medium Carrots, sliced
2 stalks Celery, chopped
4 cloves Garlic, minced
3 cans (15 oz each) Cannellini Beans
4 cups Vegetable Broth
1 bunch Lacinato Kale, chopped
1 sprig Fresh Rosemary, minced
1 tsp Smoked Paprika
Instructions
- Heat the olive oil in a large Dutch oven over medium heat
- Add the diced onions, carrots, and celery and sauté for 8-10 minutes until they softe
- Stir in the garlic, rosemary, and smoked paprika, cooking for about 1 minute until fragrant
- Pour in the vegetable broth and two cans of cannellini beans. Mash the third can with a fork before adding it to the pot
- Bring to a boil, then reduce heat and let simmer for 15 minutes
- Stir in the chopped kale and cook for another 5 minutes until tender
- Adjust seasoning with salt and black pepper as needed
Notes
If using dried beans, soak them overnight and cook for about 90 minutes before adding to the soup.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Tuscan White Bean Soup, Italian Cannellini Bean Soup, Tuscan Bean Stew, Mediterranean White Bean Soup