Tuscan white bean soup
Looking to add more plant-based protein into your diet? Try some beans!
Beans are an excellent protein source and healthy substitute for meat.
These tasty legumes are loaded with iron, magnesium, potassium, B vitamins and soluble fiber.
What you’ll need:
olive oil (about ¼ cup)
½ medium onion, small dice
3 cloves garlic, minced
2 carrots, small dice
2 stalk celery, small dice
½ tsp dried thyme
½ tsp dried basil
½ tsp dried oregano
½ tsp dried rosemary
himalayan sea salt
black pepper
6 cups cannellini beans, cooked (1 cup = 128g = 4,5 oz)
3 cups of veggie broth (1 cup = 8 fluid oz = 237ml)
1 can diced tomatoes, with juice
4 bay leaves
fresh parsley, chopped, for garnish
Directions:
Heat oil in a soup pot over medium heat and add chopped onions, garlic, carrots, celery, dried herbs (exceptf for bay leaves), salt and pepper.
Cook vegetables until tender, about 10minutes.
Meanwhile, puree (or smash) 2 cups of the beans with 1 cup of the vegetable broth.
When vegetables are tender, add the pureed beans, remaining vegetable broth, remaining beans, can of diced tomatoes with juice and bay leaf to the pot. Simmer for at least 10 minutes, depending on the size of vegetables.
Taste for seasoning.
Transfer to individual bowls and garnish with chopped parsley.
Dairy-free
Gluten-free
Grain-free
Sugar-free
Vegan / Vegetarian
