Description
A warm, simple, and comforting soup made with pantry ingredients that cooks quickly, offering a creamy and savory flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon crushed red pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Cook the chopped onion, carrots, and celery until soft, about 8 minutes.
- Add the minced garlic, rosemary, thyme, and crushed red pepper and cook for 1 minute.
- Add the broth, beans, and bay leaf. Bring to a simmer.
- Simmer the soup for 15 minutes.
- Blend part of the soup for a creamier texture, if desired.
- Stir in the cream and season with salt and pepper.
- Serve hot, garnished with parsley and Parmesan.
Notes
Use low-sodium broth to control the salt. Drain and rinse canned beans to remove excess sodium. Blend half for a creamier texture while keeping some beans whole for bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: soup, white bean, Tuscan, recipe, vegetarian