Vegan Tuscan White Bean Soup
A comforting and hearty soup that combines the creamy texture of white beans with aromatic herbs and fresh vegetables, perfect for chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
Main Components
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach or kale
- to taste fresh basil for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions and sauté until they are translucent.
- Stir in the garlic, carrots, and celery, cooking until softened, about five minutes.
- Incorporate the thyme and oregano, mixing well to combine the flavors.
Cooking
- Add the rinsed white beans, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 15-20 minutes to develop the flavors.
- Stir in the spinach or kale and cook until wilted.
- Season with salt and pepper to your taste, and serve hot with a garnish of fresh basil.
Notes
Serve with a crusty loaf of bread or alongside a fresh green salad. Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for 2-3 months.