Tuscan white bean soup is a hearty, one-pot Italian dish centered on cannellini beans (but great northern beans may be substituted) combined with napa cabbage, leeks, onion, garlic, potato, and olive oil. This recipe can be made vegan with vegetable broth and omitting the parmesan cheese. Otherwise chicken broth makes a flavorful broth for the soup.
In a large saucepan, heat oil over medium heat. Add leeks, onions and potato and cook to soften for five minutes, tossing to coat with oil. Add garlic and cook one minute more. Pour beans in its liquid into pan with cabbage and broth. Bring to a low boil. Add salt, garlic powder and pepper. Serve topped with parmesan cheese.
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Tuscan White Bean Soup
A hearty one pot soup with spring leeks, napa cabbage and cannellini beans
Ingredients
Instructions
- In a large saucepan, heat oil over medium heat. Add leeks, onions and potato and cook to soften for five minutes, tossing to coat with oil. Add garlic and cook one minute more. Pour beans in its liquid into pan with cabbage and broth. Bring to a low boil. Add salt, garlic powder and pepper. Serve topped with parmesan cheese.
Nutrition Facts
Calories
318Fat
10 gSat. Fat
2 gCarbs
47 gFiber
8 gNet carbs
39 gSugar
6 gProtein
14 gSodium
2357 mgCholesterol
5 mg