Gluten-Free Tuscan White Bean Soup

Ingredients

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• 4 cups gluten-free chicken or vegetable stock Shop
• 2 15-oz cans cannellini beans, rinsed and drained Shop
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium potato, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (optional, 14.5 oz) Shop
• 2 tbsp olive oil
• 1 tsp dried rosemary Shop
• 1 tsp dried thyme Shop
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until it becomes translucent and softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the diced carrots, celery, and potato to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften slightly. If using diced tomatoes, add them now and stir to combine.
3. 3 Pour in the gluten-free chicken or vegetable stock, ensuring it covers the vegetables. Add the rinsed and drained cannellini beans, dried rosemary, and dried thyme. Bring the soup to a gentle boil over medium-high heat.
4. 4 Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
5. 5 If you prefer a thicker soup, slowly whisk the cornstarch slurry into the simmering soup. Continue to cook for another 5 minutes, stirring constantly, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Mash a cup of the cannellini beans before adding them. It thickens the soup naturally.
• Add a few handfuls of chopped kale or chard for the last 10 minutes for a classic Tuscan touch.
• Crush the dried rosemary between your fingers before adding it. Whole dried needles stay tough in the soup.

Common questions