Tuscan White Bean Soup
Lunch Dinner
A rustic Italian-inspired soup with creamy cannellini beans, sun-dried tomatoes, kale, and fragrant rosemary. Cozy, nourishing, and ready in 30 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4
Ingredients
- • 1 tbsp olive oil
- • 1 medium onion, diced
- • 3 cloves garlic, minced
- • 2 cans (15 oz each) cannellini beans, drained and rinsed
- • 4 cups vegetable broth
- • 1/3 cup sun-dried tomatoes, chopped
- • 3 cups chopped Tuscan kale (lacinato)
- • 1 tsp dried rosemary
- • 1/2 tsp dried thyme
- • 1/4 tsp red pepper flakes
- • 2 tbsp lemon juice
- • Salt and pepper to taste
- • Crusty bread for serving
Instructions
1
Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until softened.
2
Add garlic, rosemary, thyme, and red pepper flakes. Stir for 1 minute.
3
Add one can of beans and 1 cup of broth. Mash with a potato masher until mostly smooth — this creates the creamy base.
4
Add the remaining beans, broth, and sun-dried tomatoes. Bring to a simmer.
5
Cook for 15 minutes, then stir in the kale. Cook 5 more minutes until kale is tender.
6
Stir in lemon juice, season with salt and pepper.
7
Serve in deep bowls with crusty bread for dipping.