Italian 40 min

Creamy Tuscan White Bean Soup

Name: Creamy Tuscan White Bean Soup
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cans (15 oz each) cannellini beans, drained; 3 tablespoons good-quality olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 stalks celery, diced; 1 medium carrot, diced; 2 cups baby spinach or chopped kale; 1 Parmesan rind; 5 cups vegetable or chicken broth; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and black pepper; Extra-virgin olive oil and grated Parmesan for serving

vegetarianvegangluten-freehigh-proteinhealthymeal-prep

Ingredientsfor 2

300

Cal

16g

Protein

42g

Carbs

Fat

13 cans (15 oz each) cannellini beans, drained
23 tablespoons good-quality olive oil
31 large yellow onion, diced
44 cloves garlic, minced
52 stalks celery, diced
61 medium carrot, diced
72 cups baby spinach or chopped kale
81 Parmesan rind
95 cups vegetable or chicken broth
101 teaspoon dried rosemary
111 teaspoon dried thyme
12Salt and black pepper
13Extra-virgin olive oil and grated Parmesan for serving

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Instructions

1
Heat olive oil in a large pot over medium heat. Cook onion, celery, and carrot for 8 minutes until soft. Add garlic, rosemary, and thyme. Cook 1 minute.
2
Add beans, broth, and Parmesan rind. Bring to a simmer. Cook for 20 minutes. Remove the Parmesan rind. Using a ladle, scoop out 2 cups of the soup and blend until smooth, then return it to the pot — this creates a creamy base while keeping the whole beans intact.
3
Add spinach or kale and cook 3–4 minutes until wilted. Season with salt and pepper. Serve with a generous drizzle of extra-virgin olive oil and grated Parmesan. Stale bread rubbed with garlic on the side is perfect.