Hearty Bean Soup Recipe: Tuscan White Bean Comfort!

Name: Hearty Bean Soup Recipe: Tuscan White Bean Comfort!
Ingredients: 2 tablespoons olive oil (30 ml); 1 large onion, chopped (about 1 cup); 2 carrots, chopped (about 1 cup); 2 celery stalks, chopped (about 1 cup); 4 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; Pinch of red pepper flakes (optional); 8 cups vegetable broth (or chicken broth for non-vegetarians) (approximately 1.9 liters); 1 (14.5 ounce) can diced tomatoes, undrained (approximately 411g); 2 bay leaves; 1 pound dried cannellini beans, soaked overnight or 2 (15-ounce) cans cannellini beans, rinsed and drained (approximately 450g dried / 850g canned); Salt and freshly ground black pepper to taste; 4 cups chopped kale or spinach (packed); Crusty bread, for serving; Grated Parmesan cheese (optional); Extra virgin olive oil, for drizzling

tastedessert.com

Craving a comforting bean soup recipe? This Tuscan White Bean Soup, inspired by Ribollita, is packed with flavour and veggie goodness.

View Original

Share this recipe:

Ingredients

2 tablespoons olive oil (30 ml)
1 large onion, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
2 celery stalks, chopped (about 1 cup)
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
Pinch of red pepper flakes (optional)
8 cups vegetable broth (or chicken broth for non-vegetarians) (approximately 1.9 liters)
1 (14.5 ounce) can diced tomatoes, undrained (approximately 411g)
2 bay leaves
1 pound dried cannellini beans, soaked overnight or 2 (15-ounce) cans cannellini beans, rinsed and drained (approximately 450g dried / 850g canned)
Salt and freshly ground black pepper to taste
4 cups chopped kale or spinach (packed)
Crusty bread, for serving
Grated Parmesan cheese (optional)
Extra virgin olive oil, for drizzling