Hearty Tuscan Bean Soup
Tuscan bean soup, also known as 'Ribollita', is a traditional Italian dish that originated in Tuscany. It was traditionally made by reheating leftover vegetable soup and adding stale bread to thicken it.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Cannellini beans
- 4 cup Vegetable broth
- 1 canned Tomatoes
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Onion
- 3 clove Garlic cloves
- 2 tablespoon Olive oil
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoon Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and celery. Cook until vegetables are tender.
- Add cannellini beans, vegetable broth, canned tomatoes, rosemary, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the sprigs of rosemary and thyme. Use an immersion blender to partially blend the soup, leaving some chunks of beans and vegetables.
- Serve hot, garnished with grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.