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Tuscan Bean Soup
Tuscan Bean Soup

Tuscan Bean Soup
With a reverence for tradition and a flair for innovation, Giovanni set to work, his kitchen alive with the sound of simmering pots and chopping vegetables. He knew that with a few simple ingredients and a touch of Tuscan magic, he could…
Tuscan Bean Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 2
    item
     carrots, diced
  • 2
    item
     stalks celery, diced
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried rosemary
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried oregano
  • 1
    item
     can (15 oz) cannellini beans, drained and rinsed
  • 1
    item
     can (15 oz) diced tomatoes
  • 960
    ml
     vegetable broth
  • 1
    item
     salt and pepper to taste
  • 1
    item
     grated parmesan cheese, for serving
  • 1
    item
     chopped fresh parsley, for garnish
Tuscan Bean Soup
Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until vegetables are softened, about 5-7 minutes.
  2. Add the minced garlic, dried rosemary, dried thyme, and dried oregano to the pot. Cook for another 2 minutes, or until fragrant.
  3. Stir in the cannellini beans and diced tomatoes, then pour in the vegetable broth. Bring the soup to a simmer.
  4. Let the soup simmer for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.
  5. Season the Tuscan Bean Soup with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley before serving.
  7. Serve the Tuscan Bean Soup hot, with a slice of crusty bread or a drizzle of extra virgin olive oil on top.
  8. Pair the soup with a simple green salad dressed with a light vinaigrette for a refreshing contrast.
  9. For a heartier meal, add cooked pasta or grains like farro or barley to the soup.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 2
    item
     carrots, diced
  • 2
    item
     stalks celery, diced
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried rosemary
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried oregano
  • 1
    item
     can (15 oz) cannellini beans, drained and rinsed
  • 1
    item
     can (15 oz) diced tomatoes
  • 960
    ml
     vegetable broth
  • 1
    item
     salt and pepper to taste
  • 1
    item
     grated parmesan cheese, for serving
  • 1
    item
     chopped fresh parsley, for garnish
1
Servings
0

Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until vegetables are softened, about 5-7 minutes.

Add the minced garlic, dried rosemary, dried thyme, and dried oregano to the pot. Cook for another 2 minutes, or until fragrant.

Stir in the cannellini beans and diced tomatoes, then pour in the vegetable broth. Bring the soup to a simmer.

Let the soup simmer for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.

Season the Tuscan Bean Soup with salt and pepper to taste.

Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley before serving.

Serve the Tuscan Bean Soup hot, with a slice of crusty bread or a drizzle of extra virgin olive oil on top.

Pair the soup with a simple green salad dressed with a light vinaigrette for a refreshing contrast.

For a heartier meal, add cooked pasta or grains like farro or barley to the soup.

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