Tuscan White Bean Soup
This Tuscan white bean soup brings together rustic flavors and wholesome ingredients in one hearty bowl. Creamy cannellini beans, diced sweet potatoes, and leafy kale cook slowly in a broth infused with garlic, rosemary, and thyme. The result is a warm, comforting soup that’s filling without being heavy and full of nourishing goodness. It’s easy to prepare and works beautifully for feeding a family or serving a crowd. Add a sprinkle of grated Parmesan and serve with crusty bread for a cozy meal that’s perfect any time of year.
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes cut into ½-inch pieces
- 1 medium onion
- 4 ribs celery
- 3 cloves garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cans 15 ounces each cannellini beans rinsed and drained
- 4 cups low sodium vegetable broth
- 1 medium bunch kale removed from tough stems and chopped about 4 packed cups
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers. Add the diced sweet potatoes, chopped onion, and sliced celery. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften and the onions turn translucent. This step builds the foundation of flavor for the soup.
- Add the minced garlic, chopped rosemary, thyme, salt, and pepper. Cook for another 30 seconds, stirring constantly, just until the garlic becomes fragrant and the herbs release their aroma. Stir in the drained cannellini beans and vegetable broth, mixing everything together to combine.
- Turn the heat up to high and bring the soup to a rolling boil. Once boiling, cover the pot, reduce the heat to a steady medium simmer, and cook for about 8 minutes, or until the sweet potatoes are fork-tender but not falling apart.
- Stir in the chopped kale and let it cook for about 2 more minutes, just until the leaves have wilted and become tender. Serve the soup hot, optionally with a drizzle of olive oil or a sprinkle of grated Parmesan for added richness and flavor.