Tuscan White Bean Soup

Tuscan White Bean Soup 🥣

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth (or chicken broth)
• 2 (15 oz) cans white beans (like cannellini or great northern, drained and rinsed)
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 cups fresh spinach or kale, chopped
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

Step 1: Sauté the Vegetables

• Heat the olive oil in a large pot over medium heat.
• Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
• Stir in the garlic, thyme, rosemary, and red pepper flakes (if using). Cook for an additional 1–2 minutes, until fragrant.

Step 2: Add Broth and Beans

• Pour in the vegetable broth and bring to a simmer.
• Stir in the white beans and diced tomatoes (with their juices).

Step 3: Simmer

• Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
• For a creamier texture, mash some of the beans with the back of a spoon or use an immersion blender to blend a portion of the soup.

Step 4: Add Greens

• Stir in the spinach or kale and cook for 3–5 minutes, until wilted.
• Season with salt and black pepper to taste.