Simple Tuscan White Bean Soup
A heartwarming dish that captures the essence of rustic Italian cooking, perfect for cozy meals.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 cups White Beans (cooked) Can be canned or soaked and cooked from dry.
- 2 tablespoons Olive Oil Extra virgin for sautéing.
- 1 medium Onion (finely chopped) Adds sweetness and savory base.
- 4 cloves Garlic (minced) For depth of flavor.
- 2 medium Carrots (diced) Contributes sweetness and color.
- 1 stalk Celery (finely chopped) Adds crispness and earthy flavor.
- 4 cups Vegetable Broth Opt for low-sodium.
- 1 tablespoon Fresh Rosemary (chopped) For herbal flavor.
- 1 tablespoon Fresh Sage (chopped) For herbal flavor.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
- 1 tablespoon Lemon Juice Adds brightness and acidity.
Instructions
- Prepare your ingredients. Rinse and drain the canned white beans or soak and cook dried beans ahead of time.
- In a large pot or Dutch oven, heat olive oil over medium heat until shimmering.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and stir for about 1 minute until aromatic.
- Add diced carrots and chopped celery, sauté for an additional 4-5 minutes.
- Pour in vegetable broth, scraping the bottom of the pot to deglaze.
- Add prepared white beans and chopped herbs, stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes.
- Check the texture; it should be creamy with some beans intact. Blend if desired.
- Season with salt and pepper, and add lemon juice before serving.
- Serve warm, drizzling with extra olive oil and garnishing with herbs if desired.
Notes
For variations, consider adding potatoes, greens, or different herbs. Serve with crusty bread or a salad.