Tuscan White Bean Soup

This is a great soup recipe I have been making for 20 years now. I make it on a nice cool crip fall day and it really helps heat up the family.

I really enjoy serving this with a nice loaf of fresh Italian bread that has been warmed up in a 350  oven for about 5 minutes.

Print Recipe

Tuscan White Bean Soup

Prep Time15 mins

Cook Time15 mins

Servings: 7

Ingredients

• 1 medium onion chopped (1 cup)
• 1 large leek white part, chopped (1/2 cup)
• 3 cloves garlic chopped
• 1 tablespoon olive oil
• 3-4 sprigs fresh rosemary or 1 tsp. dried rosemary
• 2-3 sprigs fresh thyme or ½ tsp. dried thyme
• 2 quarts low-sodium vegetable broth
• 3 cans 15-oz. each cannelloni or great Northern beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

Instructions

• Sauté onion, leek and garlic in oil in large stockpot over medium heat, stirring frequently until translucent, about 10 minutes. Add rosemary and thyme. Cook 5 minutes longer.
• Add broth, beans, salt, and pepper. Bring to a boil; reduce heat and simmer, covered,15-20 minutes.
• Remove rosemary and thyme sprigs. Pour two-thirds of beans into blender or food processor. Cover; blend until pureed. Stir beans back into soup; heat through.