Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (minced)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1/2 teaspoon crushed red pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional for creamier soup)
- Fresh parsley (chopped for garnish)
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook until soft, about 8–10 minutes.
- Stir in the minced garlic, chopped rosemary, chopped thyme, and crushed red pepper (if using). Cook for 1 minute more until fragrant.
- Pour in the broth, add the drained and rinsed cannellini beans, and add the bay leaf.
- Bring to a boil, then lower the heat and let the soup simmer for 15-20 minutes.
- For a smoother texture, blend part of the soup with an immersion blender or in a blender, then return it to the pot.
- Stir in the heavy cream if you want a richer soup. Season with salt and pepper to taste.
- Remove the bay leaf. Serve hot with chopped fresh parsley and grated Parmesan if desired.
Notes
Cool the soup to room temperature and store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on low until hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 20mg
Keywords: bean soup, Tuscan soup, vegetarian soup, easy soup recipe, healthy soup