Description
Tuscan White Bean Soup is a hearty and comforting Italian-inspired dish featuring creamy cannellini beans, tender vegetables, leafy greens, and fragrant herbs simmered in a savory tomato and vegetable broth. Perfect for a cozy lunch or dinner, this soup is naturally filling, flavorful, and easy to prepare.
Ingredients
Vegetables and Herbs
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes
- 3 cups fresh baby spinach or chopped kale
- ¼ cup chopped fresh parsley
Beans and Broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 5 cups vegetable broth
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Optional
- ¼ cup grated Parmesan cheese
Instructions
- Heat the Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Sauté the Aromatics: Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the diced tomatoes, cannellini beans, vegetable broth, Italian seasoning, thyme, rosemary, salt, and black pepper.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.
- Create Creamy Texture: For a creamier consistency, remove about 1 cup of beans and broth, mash or blend them, and stir the mixture back into the pot.
- Add Greens: Stir in the spinach or kale and cook for another 2–3 minutes until wilted and tender.
- Finish and Adjust: Stir in the lemon juice and fresh parsley. Taste the soup and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve warm, ideally with crusty bread.
Notes
- Cannellini beans, great northern beans, or navy beans can be used interchangeably.
- For a spicy kick, add a pinch of red pepper flakes while simmering or a Parmesan rind for extra depth of flavor.
- When using kale instead of spinach, allow a few extra minutes for it to soften fully.
- If the soup becomes too thick, simply add more vegetable broth to reach desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months. Thaw overnight and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian
