Tuscan White Bean Soup
A Tuscan-style soup built on white beans, vegetable broth, and aromatics. Simmered until creamy, served warm with optional garlic-herb oil and fresh greens.
Ingredients
Method
Dice onion, chop celery, dice carrot, and mince garlic. Set aside.
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot; sauté until softened, about 6 minutes.
Stir in garlic and cook 1 minute until fragrant.
Add drained beans, vegetable broth, and rosemary sprigs. Bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer 20 minutes, allowing flavors to meld and beans to warm through.
If using spinach or chard, stir it in during the last 3 minutes of cooking until wilted.
Remove rosemary sprigs. Taste and season with salt and black pepper.
Finish with lemon juice. Ladle into bowls and garnish with chopped parsley and optional herb-garlic oil.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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