Creamy Tuscan White Bean Soup Recipe Is High-Fiber, High-Protein (20 Minutes, 7 Ingredients) by Donna John
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Bean soup is one of the most searched recipes on the internet. Want to be out of the kitchen and at the dinner or lunch table in about 20 minutes? This healthy white bean soup recipe has just a few simple ingredients, is packed with flavor, fiber and protein, and requires minimal prep. Read about the health benefits of fiber and the health benefits of protein.
To make this easy vegetarian Tuscan white bean soup recipe you only need eight ingredients (seven if you skip the kale). Here is your short shopping list for this vegan bean soup recipe: olive oil, garlic, canned cannellini beans (check out the health benefits of beans), vegetable or chicken broth, dried or fresh rosemary, dried or fresh thyme, crushed red pepper flakes and kale (or spinach). The gluten-free soup cooks up in about 15 minutes on the stovetop.
Variation: Don't have kale? Don't add it. Or try spinach or your favorite greens.
Serve this protein-rich Mediterranean-inspired bean soup with toasted baguette slices or croutons. To fancy it up, drizzle with a little olive oil before serving. A wonderful addition to a Mediterranean Diet.
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 4 large cloves garlic, minced
- 45 ounces (3 15-ounce cans) cannellini beans
- 2 cups vegetable broth or chicken broth
- 1/2 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon dried thyme or 1/2 tablespoon chopped fresh thyme
- crushed red pepper flakes (optional)
- 2 - 3 large kale leaves, chopped
Here's how to make it:
- Puree one can of the cannellini beans (undrained) in a blender until smooth. Drain and rinse the other two cans. (If you don't have a regular blender, use an immersion blender.)
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Heat the olive oil in a soup pot. Add the garlic and cook about 30 seconds.
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Add the pureed cannellini beans, rinsed and drained beans, broth, rosemary, thyme and red pepper flakes, to taste. (Use vegetable broth for a vegan soup.)
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If using, add the chopped kale to the pot.
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Simmer, stirring often, about 15 minutes. Season with black pepper and salt, to taste. If you want the soup creamier, mash up some of the beans to help thicken it. Serve. Store any leftover soup in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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