How To Make Tuscan Cannellini Bean Soup Recipe
A comforting and hearty soup made with cannellini beans, vegetables and Tuscan herbs.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 tbsp tomato paste
- salt and pepper to taste
- grated parmesan cheese for serving
Instructions
-
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are soft and onion is translucent, about 5 minutes.
-
Add thyme and rosemary, cook for 1 minute.
-
Add broth, beans and tomato paste and bring to a boil. Reduce heat and simmer for 20-25 minutes.
-
Use an immersion blender or transfer half of the soup to a blender/food processor and blend until smooth. Return the blended soup back to the pot.
-
Season with salt and pepper. Top with grated parmesan cheese and serve hot.
Nutrition
- Calories : 240kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1200mg
- Total Carbohydrates : 38g
- Dietary Fiber : 11g
- Sugar : 6g
- Protein : 10g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
