Tuscan Bean Soup is a hearty and comforting dish, perfect for warming up on a cold winter’s night. This rustic soup is made with white beans, vegetables, and a flavorful broth. The ingredients come together to create a delicious soup that is sure to hit the spot.
The base of the soup is a combination of white beans and vegetables, including carrots, celery, and onions. These are simmered in a flavorful broth made from chicken or vegetable stock. A bit of garlic and herbs add an earthy flavor to the soup.
Once the soup is cooked, it can be garnished with a sprinkling of grated Parmesan cheese and a drizzle of olive oil. The soup can also be served with some crusty bread for a more filling meal.
Note: You can use an immersion blender to puree some of the beans when finished to make even thicker.
Ingredients
3tbsp olive oil
1/2lb bacon
1 onion, diced
3 celery stalks, diced
3 carrots, diced
4 cloves of minced garlic
1 14oz can diced tomatoes
1 15oz can cannellini beans, drained and rinsed
1 14oz can of chickpeas, drained and rinsed
64ozs chicken stock
2 cups baby spinach
2 tsp thyme
2 tsp rosemary
2 tsp oregano
1 tsp crushed red pepper flakes
kosher salt and ground black pepper
Method
In a large pot, heat the olive oil and cook the diced bacon until crisp.
Add the onion, celery, carrots, and garlic, and saute for about 3-4 minutes.
Season with salt and pepper to taste.
Add the diced tomatoes, cannellini beans,
Simmer for 20 minutes.
Add the baby spinach and cook for 2-3 minutes, until spinach is softened.
Serve in bowls with parmesan cheese on the side and slices of bread.
