Hearty Tuscan Bean Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cans (15 oz each) cannellini beans, drained and rinsed
02 -
4 cups vegetable broth
03 -
1 can (14.5 oz) diced tomatoes
→ Fresh Vegetables
04 -
1 small onion, diced
05 -
2 carrots, chopped
06 -
2 celery stalks, chopped
07 -
1 cup chopped kale or spinach
→ Aromatics and Seasonings
08 -
3 garlic cloves, minced
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme
11 -
1 teaspoon dried rosemary
12 -
1 teaspoon smoked paprika
13 -
½ teaspoon salt (adjust to taste)
14 -
½ teaspoon black pepper
15 -
1 tablespoon balsamic vinegar (optional)
16 -
Red pepper flakes (optional, for heat)
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in minced garlic and cook for another minute.
02 -
Add diced tomatoes, thyme, rosemary, smoked paprika, salt, and black pepper. Stir and cook for 2 minutes.
03 -
Pour in vegetable broth and add the drained beans. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
04 -
Stir in the chopped kale or spinach. Let it wilt and simmer for 5 more minutes. Add balsamic vinegar if using, and adjust seasoning as needed.
05 -
Ladle the soup into bowls and serve hot with crusty bread. Garnish with red pepper flakes if desired.