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Hearty Tuscan White Bean and Rosemary Soup

Experience a rich and hearty Tuscan soup that features the bold pairing of white beans and rosemary with additional vegetables to provide a delightful balance. This fulfilling comfort food is perfect for a chilly evening.
3
2 hr 15 min
TOTAL TIME
521
CALORIES
$2.25
PER SERVING
Hearty Tuscan White Bean and Rosemary Soup
Ingredients
15 INGREDIENTS
6 SERVINGS
Olive Oil
2 lbs olive oil
Dried Cannellini Beans
2 cups dried cannellini beans
soaked overnight and drained
Yellow Onion
1 whole yellow onion
Carrots
2 whole carrots
Lemon
1 whole lemon
juiced
Salt
salt
to taste
Bay Leaves
2 whole bay leaves
Celery
2 stalks celery
Garlic
4 cloves garlic
Vegetable Broth
8 cups vegetable broth
Dried Thyme
1/2 tsp dried thyme
Dried Rosemary
1 tsp dried rosemary
Crushed Red Pepper
1/4 tsp crushed red pepper
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Kale
4 cups kale
chopped
Directions
8 STEPS
15 min
PREP TIME
2 hr
COOK TIME
2 hr 15 min
TOTAL TIME
1
Finely chop the yellow onion, dice the carrots and celery, and mince the garlic.
2
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the onion is translucent and the vegetables are softened, about 5 minutes.
3
Add the minced garlic to the pot, and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.
4
Combine the soaked cannellini beans, vegetable broth, bay leaves, dried rosemary, dried thyme, crushed red pepper, and freshly ground black pepper in the pot. Stir well and bring the mixture to a boil.
5
Once boiling, reduce the heat to low and let the soup simmer for 1.5 to 2 hours, partially covered, until the beans are tender. Make sure to occasionally stir to prevent the beans from sticking to the bottom of the pot.
6
Once the beans are tender, remove the bay leaves and stir in the chopped kale. Cook for an additional 5 to 10 minutes, until the kale is wilted and tender.
7
Adjust the seasoning of the soup with salt and freshly ground black pepper, if necessary.
8
Turn off the heat and stir in the lemon juice.Serve the soup hot with a side of crusty bread for dipping.
Health Info
Macros
19g
CARBS
48g
FAT
2g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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Frequently Asked Questions
What are some introductory questions someone new to cooking would ask when making bean soup?
What kind of beans should I use for bean soup, and how do I prepare them?
What are some cooking techniques, equipment, tips, and tricks that can be used when making bean soup?
Can I make substitutions for personal taste or dietary preferences when making bean soup?
How can I adjust the consistency, texture, or outcome of the bean soup?
What are some common mistakes to avoid when making bean soup?
How should leftover bean soup be stored, and can it be used for meal prep?