Hearty Tuscan White Bean Soup

Instructions

Sauté the Vegetables

1. In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. For a lighter option, coat the pot with cooking spray instead. Once hot, add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften and turn translucent.
2. Add the minced garlic, diced carrots, and diced celery to the pot. Continue to sauté for another 5–7 minutes, or until the vegetables become tender and aromatic. Stir often to prevent the garlic from browning and to ensure the vegetables cook evenly.

Build the Soup Base

3. Pour in the can of diced tomatoes (including juices), followed by the drained and rinsed white beans. Stir to combine with the vegetables and distribute the ingredients evenly throughout the pot.
4. Add the 4 cups of broth—vegetable for a vegetarian version, or chicken if preferred. Stir in the dried basil, oregano, thyme, and the optional bay leaf. Season with salt and pepper to taste. Bring the soup to a gentle boil over medium-high heat.

Simmer and Finish