Description
Enjoy the rich flavors of Tuscan White Bean Soup, made with cannellini beans, fresh vegetables, and aromatic herbs. This dish is perfect for a quick dinner or a nutritious lunch, offering amazing taste with simple preparation.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup diced onion
- 1 cup diced or shredded carrots
- ½ cup diced celery
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth, or stock
- 4 (15-ounce) cans cannellini beans, rinsed & drained, divided
- ¾ teaspoon dried sage
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 dried bay leaf
- ¼ cup crème fraiche, or sour cream
- ½ cup freshly grated parmesan cheese
- 1 tablespoon champagne vinegar
- salt and freshly ground black pepper, to taste
- cooked diced pancetta or bacon, croutons, grated or shaved parmesan cheese, fresh chopped parsley
Instructions
- Heat a pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter, swirling the pan until melted.
- Add the onion, carrots, and celery. Sauté for about 5 minutes, until softened, adding the minced garlic in the last minute.
- Pour in the chicken broth, 2 cans of drained beans, and add the sage, rosemary, thyme, crushed red pepper flakes, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the veggies and beans are tender.
- Remove the bay leaf and use an immersion blender to puree the mixture in the pot until smooth. Stir in the remaining 2 cans of drained beans, bring to a simmer, and cook for another 10 minutes, stirring occasionally.
- In a medium bowl, whisk the crème fraiche or sour cream with two ladles of hot soup until smooth.
- Turn off the heat and add the tempered crème fraiche/sour cream, grated Parmesan, and champagne vinegar to the soup. Season with salt and freshly ground black pepper to taste.
- Adjust seasonings as necessary, then serve immediately, garnished with pancetta or bacon, croutons, extra Parmesan, and fresh chopped parsley.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
The soup can be made ahead and reheated, allowing the flavors to meld even more.
Feel free to add more vegetables like spinach or kale for added nutrients.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg