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Name: Tuscan White Bean Soup
Prep time: 16 min
Total time: 47 min
Yield: 4 servings
Ingredients: 45 ml extra-virgin olive oil; 1 medium yellow onion, finely diced (180 g); 2 medium carrots, peeled and finely diced (160 g); 2 celery stalks, finely diced (100 g); 4 garlic cloves, thinly sliced; 30 g tomato paste; 5 g fine sea salt; 1 g freshly ground black pepper; 0.5 g dried chilli flakes; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; 2 dried bay leaves; 480 g drained canned cannellini beans, rinsed (from two 400 g cans); 1200 ml low-sodium vegetable stock; 200 g cavolo nero, stems removed, leaves roughly chopped; 15 ml freshly squeezed lemon juice; 20 ml extra-virgin olive oil; 4 g fresh flat-leaf parsley leaves, roughly chopped; 1 g freshly ground black pepper; 4 slices sourdough bread, toasted

Tuscan White Bean Soup

Creamy cannellini broth with soffritto, rosemary, and cavolo nero, finished with lemon and olive oil.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Tuscan White Bean Soup

Creamy cannellini broth with soffritto, rosemary, and cavolo nero, finished with lemon and olive oil.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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