Tuscan White Bean Soup

Instructions

1. Sauté the vegetables:

   • Heat

• •  olive oil in a large pot over medium heat.

  • Add onion, carrots, and celery. Sauté until softened, about 7–8 minutes.

  • Stir in garlic and cook for 1 more minute until fragrant.

• Simmer the soup:

  • Add beans, broth, thyme, rosemary, bay leaf, salt, and pepper.

  • Bring to a boil, then reduce heat and simmer for 20 minutes.

3.  Creamy texture (optional):

   • For a thicker soup, lightly mash about ½ cup of beans with a spoon or potato masher.

4. Add greens (if using):

   • Stir in kale or spinach and cook until wilted, about 2–3 minutes.

5. Finish & serve:

   • Remove the bay leaf. Stir in lemon juice for a fresh touch (if using).

   • Ladle into bowls, top with Parmesan, and serve with crusty bread.

Tips & Variations

• Dried beans: For deeper flavor, soak and cook dried beans instead of canned.

• Protein boost: Add cooked Italian sausage, pancetta, or shredded chicken.

• Creamier texture: Blend a portion of the soup with an immersion blender.

• Meal prep friendly: Stores well in the fridge (up to 4 days) or freezer (up to 3 months).

Nutrition (Per Serving, Approx.)

• Calories: 280

• Fat: 9g

• Carbohydrates: 35g

• Protein: 12g

• Fiber: 10g

• Sodium: 600mg

Enjoy this rustic, nourishing soup—warm, flavorful, and perfect for any season!