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Vegetarian Tuscan White Bean Soup

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“Since I'm a vegetarian, I always seem to have bits of vegetables around the house. I also usually have vegetable stock on hand. This recipe came about from me trying to figure out what to do with a huge can of cannelini beans and the bits of vegetables I had laying around the house. I really enjoyed it. I hope you will too.”
READY IN:
20mins
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 1 (29 ounce) cangoya cannellini beans
  • 2 stalks celery, sliced
  • 14-12 cup red pepper, diced
  • 12 medium onion, diced
  • 2 small garlic cloves, sliced
  • 2 cups vegetable stock
  • 12-1 tablespoon Mrs. Dash onion and herb seasoning
  • 12-1 tablespoon italian seasoning (no salt)
  • 1 pinch salt
  • 2 tablespoons olive oil

Directions

  1. Put about 2 tablespoons of olive oil in a medium sauce pan over medium-high heat.
  2. Add all of the vegetables, the Mrs. Dash, the Italian seasoning, and the salt and sauté until the onions are semi-translucent.
  3. Add the bean and vegetable stock and bring to a boil.
  4. Transfer the soup in batches to a blender and puree until smooth. Serve hot.

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