Hearty Tuscan White Bean Soup
Hearty Tuscan White Bean Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes, optional
For the Beans and Broth
- 2 canned cannellini beans, 15-ounce cans, rinsed and drained
- 1 diced tomatoes, 14.5-ounce can, undrained
- 4 cups vegetable broth
- 1/4 cup fresh dill, finely chopped
For Finishing and Serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup mozzarella cheese, shredded, for serving
- crusty bread, as needed, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 2
Stir in the minced garlic, dried rosemary, dried sage, and red pepper flakes (if using). Cook for 1 minute more, until the aromatics are fragrant.
⏱️ 1 min
- 3
Add the rinsed and drained cannellini beans, undrained diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld and deepen. If the soup appears too thick, you may add 1/2 to 1 cup of water or additional broth to reach your desired consistency.
⏱️ 20 min
- 5
Season the soup generously with salt and freshly ground black pepper to taste. Stir in the finely chopped fresh dill. Adjust seasonings as needed.
⏱️ 2 min
- 6
Ladle the hot Tuscan white bean soup into bowls. Serve immediately, garnished with shredded mozzarella cheese and a side of crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Tuscan White Bean Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes, optional
For the Beans and Broth
- 2 canned cannellini beans, 15-ounce cans, rinsed and drained
- 1 diced tomatoes, 14.5-ounce can, undrained
- 4 cups vegetable broth
- 1/4 cup fresh dill, finely chopped
For Finishing and Serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup mozzarella cheese, shredded, for serving
- crusty bread, as needed, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 2
Stir in the minced garlic, dried rosemary, dried sage, and red pepper flakes (if using). Cook for 1 minute more, until the aromatics are fragrant.
⏱️ 1 min - 3
Add the rinsed and drained cannellini beans, undrained diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld and deepen. If the soup appears too thick, you may add 1/2 to 1 cup of water or additional broth to reach your desired consistency.
⏱️ 20 min - 5
Season the soup generously with salt and freshly ground black pepper to taste. Stir in the finely chopped fresh dill. Adjust seasonings as needed.
⏱️ 2 min - 6
Ladle the hot Tuscan white bean soup into bowls. Serve immediately, garnished with shredded mozzarella cheese and a side of crusty bread for dipping.
⏱️ 1 min