Hearty Tuscan White Bean Soup – A Comforting Classic Straight from Italy
When the weather turns cool or your soul just craves something nourishing, there’s nothing more comforting than a big bowl of Tuscan White Bean Soup. This rustic, flavor-packed soup comes straight from the heart of Italy, where simple ingredients come together to create deeply satisfying meals.
Made with creamy cannellini beans, aromatic herbs, tender vegetables, and a drizzle of good olive oil, this soup is everything you want on a cozy evening. Plus, it’s naturally vegetarian (and easily made vegan) and packed with fiber and protein—making it as healthy as it is delicious.
🍲 Tuscan White Bean Soup Recipe
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
🧾 Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth (or chicken broth if not vegetarian)
1 cup chopped kale or spinach
Salt and freshly ground black pepper, to taste
Juice of ½ a lemon (for brightness)
Fresh parsley and extra virgin olive oil for garnish
Optional: grated Parmesan for serving
👩🍳 Instructions:
Sauté the Veggies
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, until softened.
Add Garlic & Herbs
Stir in the garlic, thyme, rosemary, and red pepper flakes. Cook for another minute until fragrant.
Add Beans & Broth
Add the cannellini beans and broth. Bring to a boil, then reduce to a simmer and cook uncovered for 20–25 minutes.
Blend (Optional)
For a thicker texture, use an immersion blender to blend about 1/3 of the soup directly in the pot. Or transfer a cup or two to a blender, puree, then return it to the soup.
Add Greens
Stir in the chopped kale or spinach and let it wilt for 2–3 minutes.
Season & Serve
Add salt and pepper to taste. Squeeze in lemon juice for a fresh finish. Serve hot, garnished with chopped parsley, a drizzle of olive oil, and Parmesan if desired.
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