Hey y'all! If comfort had a flavor, it would taste just like this Tuscan White Bean Soup. Packed with creamy beans, savory vegetables, and rustic Italian herbs, this one-pot wonder is as cozy as a big, warm hug. It's perfect for chilly nights, wholesome lunches, or whenever you crave something hearty and satisfying. Plus, it's easy to make and budget-friendly. Let's get cooking!
Why You'll Love This
- Hearty and nutritious, making it a wholesome meal everyone will enjoy.
- Quick and simple to prepare with everyday pantry staples.
- Vegetarian and easily made vegan, fitting a variety of diets.
- Deep, rustic flavors that get even better the next day.
- Perfect for meal prep and freezer-friendly.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 2 (15-ounce) cans of cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 (14-ounce) can diced tomatoes
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- Fresh chopped parsley and grated Parmesan cheese, for serving (optional)
Directions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the diced onion, carrot, and celery. Sauté for 6-7 minutes, stirring occasionally, until vegetables are tender and fragrant.
- Add the minced garlic, rosemary, thyme, oregano, and red pepper flakes. Cook for another 1-2 minutes until the garlic is aromatic.
Step 2: Simmer the Soup
- Add the cannellini beans, vegetable broth, and diced tomatoes with their juice. Stir to combine.
- Bring the soup to a boil over high heat, then reduce the heat to a gentle simmer.
- Cover and simmer for 20 minutes, allowing flavors to meld and the vegetables to soften.
Step 3: Add the Greens and Finish
- Stir in the chopped kale or spinach and continue to simmer for another 5 minutes, until the greens are wilted and vibrant.
- Taste and season with salt and freshly ground black pepper as needed.
- Before serving, stir in the lemon juice for a bright, fresh note.
Step 4: Serve
- Ladle the Tuscan White Bean Soup into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired. Enjoy hot!
Notes
- For extra creaminess, mash a cup of beans before adding to the pot or use an immersion blender to puree part of the soup.
- Adjust the heat by adding more or less red pepper flakes according to your taste preference.
- Don’t skip the lemon juice—it really brightens up the flavors!
Variations
- Protein Boost: Add cooked, shredded chicken or Italian sausage for a meatier version.
- Grain Addition: Stir in 1 cup cooked farro, pasta, or rice for added heartiness.
- Vegan Version: Omit Parmesan or use a plant-based cheese alternative.
Required Equipment
- Large Dutch oven or soup pot
- Chef’s knife and cutting board
- Wooden spoon
- Ladle
- Immersion blender (optional)
Storage Instructions
Let the Tuscan White Bean Soup cool completely, then transfer to an airtight container. Refrigerate for up to 5 days. For longer storage, freeze for up to 3 months—thaw overnight in the fridge and reheat on low, adding a splash of broth if needed.
Suggested Pairings & Serving Recommendations
- Serve with crusty Italian bread or toasted baguette for dunking.
- Pair with a crisp green salad for a balanced meal.
- Finish bowls with a drizzle of quality olive oil or extra Parmesan for richness.
Pro Tips
- Use high-quality olive oil and fresh herbs for the most authentic flavor.
- To thicken, remove a cup of soup and blend it before stirring back in.
- Let the soup sit for a few hours or overnight—the flavors only get better!
FAQ
- Can I use dried beans instead of canned?
- Absolutely! Soak 1 ½ cups dry cannellini beans overnight and cook until tender before using in the recipe.
- Is this soup gluten-free?
- Yes, as written, this Tuscan White Bean Soup is naturally gluten-free. Just serve with GF bread if needed.
- Can I make this soup in advance?
- Yes! The flavors develop even more after resting, making it perfect for meal prep and leftovers.
Prep Time:
15 minutes
Total Time:
40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups fresh spinach, chopped
- 1 tablespoon lemon juice
Instructions
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1Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
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2Add the garlic and cook for 1 minute, until fragrant.
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3Stir in the cannellini beans, diced tomatoes, vegetable broth, rosemary, thyme, salt, and black pepper. Bring to a gentle boil.
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4Reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
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5Add chopped spinach and lemon juice. Simmer for an additional 2-3 minutes, until spinach is wilted. Adjust seasoning to taste and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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