What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

Is this recipe suitable for specific diets?

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

How should leftovers be stored?

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Can I prepare this recipe in advance?

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

Rustic Tuscan Bean Soup With Fresh Herbs

Name: Rustic Tuscan Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups of dried cannellini beans, soaked overnight; 1 large onion, diced; 3 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 4 cups of vegetable broth; 1 can (14 oz) of diced tomatoes, with juices; 2 teaspoons of fresh rosemary, chopped; 2 teaspoons of fresh thyme, chopped; Salt and pepper, to taste; 1 cup of fresh spinach, roughly chopped; 2 tablespoons of olive oil; Fresh parsley, for garnish

Ingredients

Scale

2 cups of dried cannellini beans, soaked overnight
1 large onion, diced
3 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups of vegetable broth
1 can (14 oz) of diced tomatoes, with juices
2 teaspoons of fresh rosemary, chopped
2 teaspoons of fresh thyme, chopped
Salt and pepper, to taste
1 cup of fresh spinach, roughly chopped
2 tablespoons of olive oil
Fresh parsley, for garnish

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Instructions

Drain soaked cannellini beans and rinse them.
In a large pot, heat olive oil over medium heat. Sauté the diced onion for about 5 minutes until translucent.
Add minced garlic, diced carrots, and celery, cooking for another 5 minutes until softened.
Add soaked beans to the pot along with vegetable broth and diced tomatoes (with juices). Stir and bring to a gentle simmer.
Stir in chopped rosemary and thyme, seasoning with salt and pepper. Let simmer for 30 to 40 minutes until beans are tender.
Stir in fresh spinach and cook for a couple of minutes until wilted.
Serve warm, garnished with fresh parsley.

Notes

Serve with crusty bread for dipping. You can substitute cannellini beans with navy or great northern beans if needed.

Author: Sam Razal
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 450mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg