Description
A comforting Tuscan White Bean Soup that offers a creamy, velvety texture, infused with garlic, leeks, and fresh herbs.
Ingredients
Scale
- 2 cups White Beans (cannellini or Great Northern)
- 2 tablespoons Olive Oil
- 1 Onion, finely chopped
- 2 Leeks, finely chopped
- 4 cloves Garlic, minced
- 6 cups Vegetable Broth
- 1 teaspoon Fresh Thyme
- 1 teaspoon Fresh Rosemary
- Salt and Pepper to taste
- Lemon Juice and extra Olive Oil for serving
Instructions
- Prep your ingredients by rinsing and draining the beans. Chop the onion, leeks, and garlic finely.
- Sauté the onion, leeks, and garlic in olive oil over medium heat until softened (about 5 minutes).
- Combine the rinsed beans and broth, bringing it to a gentle boil.
- Season with herbs, salt, and pepper. Simmer for 20-30 minutes until beans are tender.
- Blend the soup until smooth with an immersion blender, adjusting thickness as needed.
- Final touches with a drizzle of olive oil and lemon juice before serving.
Notes
For a chunky texture, reserve some beans, mash them slightly, and stir them back in after blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Tuscan, White Bean Soup, Comfort Food, Vegetarian Soup, Italian Cooking