Tuscan White Bean & Rosemary Soup

Name: Tuscan White Bean & Rosemary Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 tsp fresh rosemary, chopped; 2 cans (15 oz) cannellini beans, rinsed; 4 cups vegetable broth; 3 cups chopped kale or spinach; 1 tsp lemon juice; Salt and pepper to taste

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Warm up with a bowl of this soul-satisfying Tuscan White Bean & Rosemary Soup. This vegan-friendly soup gets its velvety texture from blending half of the creamy cannellini beans, creating a rich base without any cream. Fragrant rosemary and sautéed garlic infuse the broth with deep, savory flavor, while wilted kale or spinach adds a nutritious green element and vibrant color. Finished with a drizzle of extra virgin olive oil and a crack of black pepper, this soup is simple, elegant, and deeply comforting. It comes together in one pot in under 30 minutes, making it the perfect healthy weeknight dinner or meal prep lunch. Serve with crusty bread for dipping and enjoy a taste of the Italian countryside.

speichern

A creamy white bean soup with greens in a rustic bowl

Prep Time10 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender or potato masher

Instructions

1
Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and rosemary, cook for 1 minute until fragrant.
2
Add one can of beans and vegetable broth. Bring to a simmer for 10 minutes.
3
Use an immersion blender to purée the soup until mostly smooth, leaving some texture. (Or mash with a potato masher).
4
Stir in the second can of whole beans and the kale. Simmer until kale is wilted and tender, about 5 minutes.
5
Stir in lemon juice, season with salt and pepper. Serve hot with a drizzle of olive oil.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.