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Best way to grow Tuscan White Bean Soup in 3 steps

This recipe provides a simple, three-step guide to preparing a hearty Tuscan white bean soup, perfect for a comforting meal. It focuses on maximizing flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 250 kcal

Equipment

  • Large pot
  • Dutch oven
  • Stirring spoon

Ingredients
  

Main Ingredients

  • 2 x 15-ounce canned cannellini beans, rinsed and drained
  • 6 cups chicken or vegetable broth
  • 1 x 14.5-ounce diced tomatoes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil

Seasoning

  • 1 teaspoon dried rosemary
  • 0.5 teaspoon dried thyme
  • salt to taste
  • black pepper to taste

Instructions
 

Preparation

  • Heat olive oil in a large pot or Dutch oven over medium heat, then sauté carrots, celery, and garlic until softened, about 5-7 minutes.

Cooking

  • Stir in the rinsed cannellini beans, diced tomatoes, chicken or vegetable broth, rosemary, and thyme, bringing the mixture to a boil before reducing heat to a simmer.

Finishing Touches

  • Allow the soup to simmer for 30-40 minutes, or until vegetables are tender and flavors have melded, then season with salt and pepper to taste before serving hot.

Notes

For extra flavor, garnish with fresh parsley or a drizzle of olive oil before serving. This soup also freezes well for future meals.