Print

Tuscan White Bean Soup

Print Recipe

Tuscan White Bean Soup is a soul-soothing, hearty dish that embodies the flavors of rustic Italian cooking in every spoonful. The creamy white beans, simmered with savory vegetables and fragrant herbs, create a perfect harmony of textures and tastes. The depth of flavor is enhanced by the richness of olive oil and the slight tang from tomatoes, while the herbs like rosemary and thyme infuse the soup with that authentic Tuscan essence. This soup is pure comfort in a bowl, perfect for warming up on a chilly evening.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable broth (low-sodium)
  • 3 cups cooked white beans (or 2 cans, drained and rinsed)
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 teaspoon salt (or to taste)
  • Freshly ground black pepper, to taste

For the Greens (Optional)

  • 2 cups kale or spinach, chopped (optional for added nutrition)
  • 1 tablespoon lemon juice (optional, for brightness)

Garnish

  • Fresh parsley, chopped (optional)
  • Crusty bread, for serving (optional)

Instructions

Prepare the Soup Base

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
  3. Add the minced garlic, diced carrots, and celery to the pot, and sauté for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
  4. Stir in the dried rosemary, thyme, and bay leaf, and cook for another minute until the herbs become fragrant.

Add the Liquid and Beans

  1. Pour in the vegetable broth, followed by the diced tomatoes (with their juices), and bring the mixture to a simmer.
  2. Stir in the white beans and allow the soup to simmer for 30-40 minutes, uncovered. The beans should soften and the flavors should meld together.
  3. Season with salt and pepper to taste, adjusting as needed.

Add Greens (Optional)

  1. If using, add the chopped kale or spinach to the soup during the last 10 minutes of cooking. The greens will wilt and become tender, adding more color and nutrients to the soup.
  2. For a touch of brightness, stir in a tablespoon of lemon juice just before serving.

Serve and Garnish

  1. Once the soup has cooked and the vegetables are tender, remove the bay leaf.
  2. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread on the side for dipping.

Nutrition

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