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Tuscan White Bean Soup

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Main Course
  • Method: Stovetop, Simmering
  • Cuisine: Italian, Mediterranean
  • Diet: Vegetarian

Description

Tuscan White Bean Soup is a hearty, flavorful soup made with creamy cannellini beans, fresh vegetables, and fragrant herbs. This comforting, one-pot meal is perfect for chilly days and can be served with a side of crusty bread for a complete meal!

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 4 cups (960ml) vegetable broth (or chicken broth)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 2 cups (60g) fresh kale or spinach, chopped
  • Salt and pepper, to taste
  • 1 tbsp lemon juice (optional, for brightness)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  • Cook the Vegetables:
    • Heat the olive oil in a large pot over medium heat.
    • Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add Tomato Paste and Seasonings:
    • Stir in the tomato paste, dried thyme, dried rosemary, and red pepper flakes (if using), cooking for 1-2 minutes to blend the flavors.
  • Add Broth, Beans, and Tomatoes:
    • Pour in the vegetable broth, then add the drained cannellini beans and diced tomatoes (with juice).
    • Stir well, bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
  • Add Greens:
    • Stir in the chopped kale or spinach and cook for another 5 minutes, or until wilted and tender.
    • Season the soup with salt, pepper, and lemon juice (if using) to taste.
  • Serve:
    • Ladle the soup into bowls, garnish with chopped parsley, and serve with grated Parmesan cheese and a side of crusty bread.

Notes

 

  • Make it creamier: Blend a portion of the soup with an immersion blender for a thicker, creamier texture.
  • Add protein: Stir in cooked Italian sausage or chicken for a heartier meal.
  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/tuscan-white-bean-soup/