Description
A hearty and flavorful bean soup inspired by the rustic flavors of Tuscany, featuring creamy cannellini beans, fresh herbs, and a rich tomato broth.
Ingredients
Scale
For the Crust:
- 2 cups dried cannellini beans, soaked overnight
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (14-oz) can diced tomatoes
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Drain and rinse the soaked beans. Set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, vegetable broth, soaked beans, rosemary, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
- Remove the herb sprigs and bay leaf. Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of olive oil and fresh herbs if desired.
Notes
You can customize the seasonings to taste.