Tuscan White Bean Soup
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Tuscan White 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: 14.
Tuscan White Bean Soup
Ingredients
Instructions
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In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are tender.
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Add tomato paste, thyme, rosemary, salt, and black pepper. Stir well.
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Add white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
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Stir in lemon juice and fresh parsley.
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Let the soup rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 3g
- 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.