Tuscan White Bean Soup With Sage – a delicious recipe with cannelini beans, stalks of celery, carrots, leeks, garlic, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large stock pot on med-high heat, melt 2 tablespoons butter and a drizzle of olive oil.
2
Add chopped carrots, garlic, leeks and celery. Season with fresh sage leaves (4-6) some chili flakes, salt and pepper. Cook till translucent and tender. Add a cup of white wine and bring to a simmer. Add your rinsed beans and a container of stock. Bring to a simmer and cook for an hour stirring often and added water if necessary.
3
Tear two slices of bread (ciabatta)into small pieces and put into the soup. Place soup in a blender or using a hand mixer blend till smooth and season additionally to taste.
4
Serve with a chiffonade of fresh sage, shaved parmesan and drizzle of olive oil.
316
kcal
Calories
2
g
Fat
60
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 cans of cannelini beans, 4 stalks of celery, 4 carrots, 2 leeks, and more.
Yes, Tuscan White Bean Soup With Sage falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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