Tuscan Cannellini Rosemary Soup Recipes

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CREAMY TUSCAN WHITE BEAN SOUP



Creamy Tuscan White Bean Soup image

Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion (diced) (about 1 cup)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
4 medium cloves garlic (minced)
2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
4 cups low-sodium vegetable broth
2 teaspoons chopped fresh rosemary
1/2 cup heavy whipping cream (optional; omit for a vegan version)
Additional olive oil and fresh chopped rosemary for garnish (if desired)

Steps:

  • In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
  • Add the garlic and cook, stirring, for another minute.
  • Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
  • Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
  • Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
  • Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving

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