Description

A hearty and comforting Tuscan Bean Soup made with cannellini beans, aromatic vegetables, and fresh herbs in a flavorful broth. This easy, one-pot recipe is packed with protein, fiber, and rich Mediterranean flavors. Perfect for a cozy meal or meal prep, it’s naturally vegetarian and can be customized with extra greens or meat.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

4 cups vegetable or chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

1 teaspoon dried thyme (or 1 tablespoon fresh)

1 teaspoon dried rosemary (or 1 tablespoon fresh)

1 bay leaf

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup chopped kale or spinach (optional)

1 Parmesan rind (optional)

1 tablespoon lemon juice (optional)

Fresh parsley and grated Parmesan for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Pour in the broth and add the beans, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes.
If using kale or spinach, stir it in during the last 5 minutes of cooking.
Remove the bay leaf and Parmesan rind (if used). Adjust seasoning to taste.
Stir in lemon juice if desired and serve hot, garnished with fresh parsley and grated Parmesan.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup