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Creamy Tuscan Bean Soup with Olive Oil Finish in Just 1 Hour

Tuscan Bean Soup with Olive Oil Finish
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A hearty Tuscan bean soup finished with a drizzle of olive oil for rich flavor.

Ingredients

Scale
  • 2 cups dried cannellini beans, soaked overnight
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 4 slices turkey bacon, chopped
  • 2 tbsp olive oil, plus extra for drizzling
  • Salt and pepper to taste

Instructions

  1. Drain and rinse soaked beans.
  2. Heat olive oil in a large pot over medium heat.
  3. Add turkey bacon, onion, carrots, and celery. Cook for 5 minutes.
  4. Stir in garlic, tomato paste, rosemary, and thyme. Cook for 1 minute.
  5. Add beans and vegetable broth. Bring to a boil.
  6. Reduce heat and simmer for 1 hour or until beans are tender.
  7. Season with salt and pepper.
  8. Serve hot with a drizzle of olive oil.

Notes

  • Soak beans overnight for best results.
  • Use fresh herbs if available.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://www.recipesloop.com/tuscan-bean-soup-with-olive-oil-finish-recipe/