Description
A hearty and flavorful soup made with white beans and vegetables.
Ingredients
Scale
- 2 cups white beans, cooked
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onions, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add the cooked white beans, diced tomatoes, broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well for later use.
- Adjust the thickness by adding more broth if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan White Bean Soup, soup recipes, vegetarian soup