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 crisp fall or winter 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.

Tuscan White Bean Soup

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 7

Ingredients Method

Ingredients

  

1x2x3x?

• 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

Method

 

1. 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.
2. Add broth, beans, salt, and pepper. Bring to a boil; reduce heat and simmer, covered,15-20 minutes.
3. 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.

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