Name: Creamy Tuscan White Bean Soup
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 ribs celery, finely diced; 4 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 2 cans (400g each) cannellini beans, rinsed and drained; 1 liter vegetable or chicken stock; 1 bay leaf; 100g Lacinato kale or baby spinach, roughly chopped; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1 tbsp fresh lemon juice; Grated Parmigiano-Reggiano (optional, for serving)

Description

This Masterclass Creamy Tuscan White Bean Soup is a hearty Italian-inspired comfort meal made with tender cannellini beans, aromatic vegetables, fresh herbs, and leafy greens. Naturally creamy without heavy cream, it’s wholesome, flavorful, and perfect for cozy lunches or dinners.

Ingrédients

Scale

2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 ribs celery, finely diced
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 cans (400g each) cannellini beans, rinsed and drained
1 liter vegetable or chicken stock
1 bay leaf
100g Lacinato kale or baby spinach, roughly chopped
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tbsp fresh lemon juice
Grated Parmigiano-Reggiano (optional, for serving)

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Instructions

Heat the olive oil in a large Dutch oven over medium-low heat.
Add the onion, carrots, and celery and cook for 6 to 8 minutes until softened.
Stir in the garlic, rosemary, and thyme and cook for 1 minute until fragrant.
Add the cannellini beans, stock, bay leaf, salt, and black pepper.
Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
Remove the bay leaf.
Mash about one-third of the beans with a potato masher or pulse briefly with an immersion blender to naturally thicken the soup.
Stir in the chopped kale or spinach and cook for 3 to 4 minutes until wilted.
Add the fresh lemon juice and stir well.
Taste and adjust the seasoning if needed.
Serve hot with grated Parmigiano-Reggiano if desired.

Notes

Mashing part of the beans creates a naturally creamy texture without adding dairy. Finish with fresh lemon juice to brighten the flavors, and serve with crusty bread for a complete meal.

Temps de préparation: 10 minutes
Temps de cuisson: 23 minutes
Catégorie: Soup
Méthode: Stovetop
Cuisine: Italian

Nutrition

Portion: 1 serving
Calories: 310
Sucre: 6g
Sodium: 690mg
Graisse: 10g
Graisse saturée: 1.5g
Graisses insaturées: 8g
Gras trans: 0g
Glucides: 42g
Fibres: 12g
Protéine: 13g
Cholestérol: 0mg