Print

Tuscan White Bean Soup

Tuscan White Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty Italian soup with creamy white beans, fresh vegetables, and aromatic herbs.

Ingredients

Scale
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 2 cups chopped kale or spinach (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • Fresh lemon juice for serving
  • Grated Parmesan for serving (optional)

Instructions

  1. Heat olive oil in large pot over medium heat until shimmering.
  2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent and sweet-smelling.
  3. Stir in garlic, carrots, and celery. Cook for 5 minutes until vegetables soften.
  4. Sprinkle in thyme and rosemary, stirring for 30 seconds until fragrant.
  5. Pour in broth and add beans. Stir to combine. Bring to boil over high heat.
  6. Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally. For creamier texture, mash about a third of beans against side of pot.
  7. If using kale or spinach, add now and stir until wilted, 2-3 minutes.
  8. Taste and add salt and pepper as needed. Ladle into bowls and finish with lemon juice, olive oil drizzle, and Parmesan if desired.

Notes

  • Use fresh herbs for more vibrant flavor. Triple the amount if using fresh instead of dried.
  • Mash some beans or use immersion blender for creamier texture without adding dairy.
  • Add pinch of red pepper flakes for gentle heat.
  • Italian sausage can be browned and added for extra protein and flavor.

Nutrition

Find it online: https://www.benefitiany.com/irresistible-tuscan-white-bean-soup/