Directions:
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, garlic, carrots, and celery, and sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Add zucchini and seasonings: Stir in the diced zucchini, dried thyme, rosemary, and smoked paprika. Cook for another 2 minutes to release the flavors of the herbs.
- Add broth and beans: Pour in the vegetable broth and diced tomatoes. Add the cannellini beans, bay leaf, and a pinch of salt and pepper. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld.
- Add greens: Remove the bay leaf, then stir in the kale or spinach. Let the greens wilt into the soup for 3-4 minutes.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread for dipping.
Cooking Time and Macros:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Estimated Macros (per serving, without bread and Parmesan):
- Calories: 280 kcal
- Protein: 10g
- Carbohydrates: 38g
- Fat: 9g
- Fiber: 10g
Conclusion:
This Hearty Tuscan White Bean Soup is not only flavorful but also packed with nutrients and perfect for any season. Its combination of fresh vegetables, tender beans, and fragrant herbs creates a comforting bowl that’s satisfying yet light. Enjoy it with a slice of crusty bread for a complete meal, or store leftovers for a quick, reheatable lunch!
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