Easy Tuscan Bean Soup
A warm bowl of Tuscan Bean soup warms your belly and your soul! A perfect budget-friendly meal that you can make ahead and eat for dinner and lunch all week long.
Servings 6 servings
Calories
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots sliced
- 1 large onion chopped
- 1 celery stalk chopped
- 2 cloves garlic minced
- 1 sprig of rosemary minced (about 1 teaspoon)
- 1/4 teaspoon salt
- black pepper to taste
- 2 15-oz cans of cannellini beans or small white beans, drained and rinsed
- 6 cups of chicken broth or vegetable broth
- 4 cups kale or baby spinach chopped
- freshly grated parmesan cheese to garnish
- *Dried beans can be used as well – just soak them overnight so they are soft before adding to the soup.
Instructions
- In a large stockpot, heat the olive oil. Saute the carrots, onion, celery, and garlic stirring often. Add fresh rosemary, salt, and pepper and continue cooking vegetables until they are translucent. About 8-10 minutes.
- Rinse and drain the beans and add to the soup along with the broth.
- Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
- Add the chopped kale or spinach and cook for 2 minutes until wilted.
- Taste the soup for seasoning and add pepper, salt or extra olive oil to taste.
- Serve the soup in bowls with freshly grated parmesan cheese.