Creamy Tuscan Bean Soup
This creamy Tuscan bean soup is naturally gluten-free and dairy-free. It's easy to make and is a great main course served with crostini or as an appetizer to accompany a larger meal.
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Servings: 9 cups
Calories: 210kcal
Ingredients
- 1 onion
- 1/4 cup olive oil divided
- 1 small bunch fresh sage
- 15 ounces cans cannellini beans
- 1/2 teaspoon pepper
- 3 cloves garlic smashed
- 2 cups chicken stock
Instructions
- Heat heavy pan on medium heat. Chop onion while it heats. Add 1 tablespoon olive oil to pan with onion and sage. Stir occasionally, cooking until translucent.1 onion, 1/4 cup olive oil
- Rinse and drain one can of cannellini beans and add it to the pot. Add the second can with its juices. Add pepper, the remainder of the olive oil, and garlic. Cook for about ten minutes, then add the chicken stock and simmer for a half hour.15 ounces cans cannellini beans, 1/2 teaspoon pepper, 2 cups chicken stock, 3 cloves garlic
- Fish out sage leaves, then puree in a high powered blender in batches, being mindful not to put too much hot liquid in at one time.1 small bunch fresh sage
- Serve immediately. Drizzle a little extra olive oil over each bowl and shave Parmesan into it.
- This keeps in the fridge for 2-3 days and tastes better on day two.
Notes
- To make this vegan, you can use vegetable stock in place of the chicken stock. In the summer, add extra stock to thin it out and make it a lighter soup to enjoy year round.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 27g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 83mg | Fiber: 6g | Sugar: 2g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.