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)
Préparations :
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