Ingredients:
tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
2 cans of white beans (15 ounces each), drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 cups chopped kale or spinach
1 tablespoon lemon juice (optional)
Freshly grated Parmesan cheese for serving (optional)
Fresh parsley, chopped for garnish (optional)
Instructions:
Step 1: Sauté the Vegetables
Heat up the olive oil in a large pot over a medium flame.
Add the chopped onion and sauté for about 5 minutes, or until it turns translucent.
Add the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add Broth and Beans
Pour in the vegetable broth, followed by the drained and rinsed white beans and diced tomatoes (including their juice).
Stir in the dried thyme, rosemary, oregano, and bay leaf.
Season with salt and pepper to taste.
Step 3: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low.
Cover the pot and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Step 4: Incorporate the Greens
Stir in the chopped kale or spinach and cook for an additional 5 minutes, or until the greens are wilted and tender.
Step 5: Finish and Serve
Remove and discard the bay leaf.
If desired, stir in the lemon juice for a bright, fresh flavor.
Serve the soup hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.
Tips for the Perfect Tuscan White Bean Soup:
Use fresh herbs when possible: Fresh thyme, rosemary, and oregano can enhance the flavor of the soup.
Try different greens: Swiss chard or collard greens can be great substitutes for kale or spinach.
Boost the protein: For a heartier soup, add cooked Italian sausage or shredded chicken.
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Enjoy!