Tuscan White Bean and Garlic Soup
Warm your soul with this creamy, flavor-packed Tuscan White Bean and Garlic Soup, a comforting blend of roasted garlic, tender cannellini beans, and fragrant herbs like rosemary and thyme. Perfectly balanced with sautéed vegetables and vegetable stock, this hearty soup is both nourishing and satisfying. Optional heavy cream adds an indulgent touch, while a garnish of fresh parsley and a side of crusty bread elevate the presentation. Made in under an hour, this easy, one-pot meal is ideal for chilly evenings or weeknight dinners. Naturally vegetarian and packed with protein, it’s a timeless recipe that’s as wholesome as it is delicious—an irresistible way to bring the essence of Tuscany to your table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 head garlic
- 1 medium, diced yellow onion
- 2 medium, diced celery stalks
- 1 medium, diced carrot
- 4 cups, cooked (or two 15-ounce cans, rinsed and drained) cannellini beans
- 4 cups vegetable stock
- 1 teaspoon, minced fresh rosemary
- 1 teaspoon, minced fresh thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 slices (for serving) crusty bread
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 25–30 minutes until soft and golden. Once done, set aside and allow to cool slightly.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion, celery, and carrot, and sauté for 5–7 minutes until softened.
Squeeze the roasted garlic cloves out of their skins directly into the pot and stir to combine with the sautéed vegetables.
Add the cannellini beans, vegetable stock, rosemary, thyme, and bay leaf. Stir to combine.
Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 20 minutes to allow the flavors to meld.
Remove the bay leaf from the soup. Using an immersion blender, blend the soup until it reaches your desired consistency. For a creamier texture, blend most of the soup, leaving some chunks for texture.
If desired, stir in the heavy cream for added richness. Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with chopped fresh parsley and accompanied by crusty bread for dipping.
Nutrition Facts
Calories |
4425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 15369 mg | 668% | |
| Total Carbohydrate | 695.0 g | 253% | |
| Dietary Fiber | 135.0 g | 482% | |
| Total Sugars | 35.8 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1710 mg | 132% | |
| Iron | 66.7 mg | 371% | |
| Potassium | 13282 mg | 283% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
