Vegetarian Tuscan White Bean Soup Recipe

Name: Vegetarian Tuscan White Bean Soup Recipe
Ingredients: 12 ounces dried navy or cannellini beans (or 3 [15-ounce] cans cannellini beans, rinsed and drained); 3 medium carrots, divided; 2 medium onions, peeled; 4 celery stalks; 5 garlic cloves; 2 large red-skinned potatoes; 12 cups chicken broth (or vegetable broth to make this vegetarian); 2 zucchini, trimmed and cut into 1-inch pieces; 3 cups baby spinach, well washed; 2 medium tomatoes, chopped; 1/2 teaspoon red pepper flakes; 1-1/2 tablespoons fresh thyme leaves; 1/2 tablespoon roughly chopped fresh rosemary leaves; Kosher or sea salt, to taste; Parmesan cheese, to taste

www.grit.com

This simple vegetarian Tuscan white bean soup recipe comes together with garden-fresh vegetables and herbs.

Keywords

bean soup
Italy
recipes
soup recipes
vegetarian
vegetarian meals
vegetarian recipe
white beans

View full recipe on www.grit.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grit.com.

Share this recipe:

Cooking tools:

Immersion blender
Potato masher
Garlic press
Colander
Ladle
Chef's knife
Cutting board
Pot
Saucepan
Wooden spoon
Mixing bowl
Stove
Refrigerator
Airtight container

Ingredients

12 ounces dried navy or cannellini beans (or 3 [15-ounce] cans cannellini beans, rinsed and drained)
3 medium carrots, divided
2 medium onions, peeled
4 celery stalks
5 garlic cloves
2 large red-skinned potatoes
12 cups chicken broth (or vegetable broth to make this vegetarian)
2 zucchini, trimmed and cut into 1-inch pieces
3 cups baby spinach, well washed
2 medium tomatoes, chopped
1/2 teaspoon red pepper flakes
1-1/2 tablespoons fresh thyme leaves
1/2 tablespoon roughly chopped fresh rosemary leaves
Kosher or sea salt, to taste
Parmesan cheese, to taste