Cooked - 1-pot Tuscan White Bean + Rosemary Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

1-pot Tuscan White Bean + Rosemary Soup

1.0

2 cans (15 oz each) cannellini beans, drained and rinsed

1 tbsp olive oil

1 small yellow onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp fresh rosemary (or ½ tsp dried)

4 cups low-sodium vegetable or chicken broth

½ tsp sea salt (adjust to taste)

½ tsp black pepper

½ tsp red pepper flakes (optional)

1 cup chopped kale or spinach

Juice of ½ lemon

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and sauté 5–6 minutes until softened.
Stir in garlic and rosemary and cook 30 seconds until fragrant.
Add beans and broth.
Bring to a gentle simmer for 15–20 minutes.
For a naturally creamy texture, blend about 1 cup of the soup with an immersion blender and stir it back in.
Add kale or spinach and simmer another 3–4 minutes until wilted.
Finish with lemon juice and adjust seasoning.
Serve warm with cracked pepper and a light drizzle of olive oil.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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