Description
A cozy, silky Tuscan-style bean soup packed with herbs, vegetables, and rich flavor.
Ingredients
Scale
- 2 cans Cannellini beans
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 4 cups Low-sodium chicken or vegetable broth
- 1 Bay leaf
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1/2 tsp Red pepper flakes
- 1 cup Heavy cream
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Grated Parmesan
- Salt & black pepper to taste
Instructions
- Sauté onion, carrots, and celery in olive oil until soft and fragrant.
- Add garlic, rosemary, thyme, bay leaf, and red pepper flakes; cook briefly.
- Stir in beans and broth; bring to a gentle simmer.
- Simmer uncovered for 30–35 minutes to develop flavor.
- Lightly mash or blend part of the soup for creaminess.
- Stir in heavy cream, season to taste, and finish with parsley and Parmesan.
Notes
- For a vegetarian version, use vegetable broth.
- Adjust the amount of red pepper flakes to control spiciness.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 40mg