Description
A rustic Tuscan white bean soup featuring creamy cannellini beans, aromatic vegetables, garlic, and herbs simmered in a rich tomato-infused broth. This hearty and nourishing Italian-inspired soup is perfect for cozy dinners or light Mediterranean-style meals.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup potatoes, diced (optional)
- 2 cups kale or spinach, chopped
- Salt and black pepper to taste
For Serving (optional)
- Fresh parsley or basil
- Grated Parmesan cheese
- Crusty bread
Instructions
- Heat olive oil: In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot and cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add aromatics: Stir in minced garlic, dried rosemary, dried thyme, and optional red pepper flakes, cooking for about 30 seconds to release their flavors.
- Incorporate tomato paste: Add 1 tablespoon of tomato paste to the pot and cook for 1 minute, stirring frequently to deepen its flavor.
- Add liquids and tomatoes: Pour in the diced tomatoes along with their juices and the vegetable or chicken broth; stir well to combine.
- Add beans and potatoes: Stir in the rinsed cannellini beans and diced potatoes if using.
- Simmer the soup: Bring the mixture to a gentle simmer. Reduce heat and let it cook uncovered for 20 minutes, allowing flavors to meld and potatoes to tenderize.
- Add greens: Stir in chopped kale or spinach and continue simmering for an additional 5 minutes until the greens wilt.
- Season to taste: Season the soup with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley or basil, grated Parmesan cheese (if desired), and serve alongside crusty bread.
Notes
- Mash some of the beans with the back of a spoon or potato masher to create a thicker and creamier texture.
- For a non-vegetarian variation, add cooked Italian sausage or pancetta to enrich the flavor.
- The soup tastes even better the next day as the flavors continue to develop.
- Leftover soup freezes well and can be stored in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian / Tuscan
