This soup is filled with everything good, and nothing bad for you. And because it's so easy to put together, I think this one might be a new staple for rainy days. I feel like you can never go overboard when adding fresh herbs to a soup, so I didn't bother measuring and liberally added fresh thyme, basil, oregano and sage, saving some thyme and sage for garnish. It turned out great. Definitely don't be shy with these classic herbs when you try this delicious dish.
This recipe is inspired by the book "The 30-Minute Vegan's Taste of Europe" by Mark Reinfeld.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 6-8 servings
Tuscan White Bean Soup
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 stalks celery stalk, diced
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried ground sage
- 2 carrots, diced
- 2 tomatoes, seeded and chopped
- 5 cups vegetable stock
- 1 can cannellini beans, drained and rinsed
- 1 tablespoon finely chopped sage (for garnish)
- 1 pinch salt and pepper, to taste
- Heat the olive oil in a large pot over medium-high heat, then add the onion, celery, and garlic. Cook these for about 3 minutes or until the onions turn translucent. Add the oregano, thyme, basil, sage, carrots and tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.
- Add the vegetable stock and cannellini beans, and bring the soup to a simmer. Simmer it for about 10 minutes, stirring occasionally.
- Place 1/3-1/2 of the soup in a blender and blend until creamy. Return it to the pot and stir well to incorporate it. Taste, and add salt and pepper as necessary.
- Ladle the soup into bowls and garnish with a few leaves of fresh sage or basil. Enjoy!
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