Hearty Tuscan White Bean Soup
Creamy, comforting, and packed with rustic Italian flavors – Tuscan White Bean Soup is the kind of dish that warms both the body and soul. Whether you’re in need of a cozy dinner on a chilly evening or a nourishing lunch option, this soup is a wholesome and delicious way to satisfy your hunger without sacrificing flavor.
Servings 6
Calories 290kcal
Cost $8–$10
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes optional, for heat
- 3 (15 oz) cans of cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Juice of ½ lemon
- Fresh parsley or basil chopped (for garnish)
- Grated Parmesan cheese or dairy-free alternative optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add chopped onions and cook for 3-4 minutes until soft and translucent. Stir in the garlic, carrots, and celery and sauté for another 5 minutes until fragrant and slightly tender.
- Sprinkle in the dried rosemary, thyme, and red pepper flakes (if using). Stir well to coat the vegetables and let the herbs bloom for about 1 minute.
- Pour in the cannellini beans, vegetable broth, and water. Stir everything together, bring to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes to allow flavors to develop.
- Using an immersion blender, blend part of the soup directly in the pot to create a creamy texture while still keeping some whole beans and veggies intact. If using a standard blender, remove 2 cups of soup, blend until smooth, and stir it back in.
- Stir in the chopped kale or spinach and simmer for another 5 minutes until wilted and tender. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
- Ladle the soup into bowls, top with fresh parsley or basil, and a sprinkle of Parmesan if desired. Serve with crusty bread or a side salad for a complete meal.
Notes
1. Use Quality Olive Oil:
A high-quality extra virgin olive oil adds depth and authenticity to the final flavor—especially when drizzled on top before serving. 2. Blend Just Enough:
Blending only part of the soup gives it a creamy texture without turning it into a purée. The goal is rustic, not smooth like baby food. 3. Adjust to Taste:
The soup is incredibly forgiving. Add more broth for a thinner consistency or fewer beans if you want it lighter. Spice it up or keep it mild based on your preference. 4. Make It Ahead:
Like most soups, this one tastes even better the next day. Let the flavors meld overnight and reheat for an easy lunch or dinner.
A high-quality extra virgin olive oil adds depth and authenticity to the final flavor—especially when drizzled on top before serving. 2. Blend Just Enough:
Blending only part of the soup gives it a creamy texture without turning it into a purée. The goal is rustic, not smooth like baby food. 3. Adjust to Taste:
The soup is incredibly forgiving. Add more broth for a thinner consistency or fewer beans if you want it lighter. Spice it up or keep it mild based on your preference. 4. Make It Ahead:
Like most soups, this one tastes even better the next day. Let the flavors meld overnight and reheat for an easy lunch or dinner.