Tuscan White Bean Soup
A hearty and comforting soup made with creamy white beans, fresh vegetables, and aromatic herbs. Perfect for a cozy lunch or dinner, this Tuscan-inspired dish is both simple to prepare and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 2 (15-oz) cans of white beans (cannellini or great northern beans), drained and rinsed
- 1 (14.5-oz) can diced tomatoes, with juices
- 1 cup chopped kale or spinach
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the garlic, thyme, rosemary, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Add the vegetable broth, white beans, and diced tomatoes with their juices. Bring to a simmer.
- Cook for 15–20 minutes to allow the flavors to meld together.
- Stir in the chopped kale or spinach and lemon juice. Simmer for another 5 minutes until the greens are wilted.
- Season with salt and pepper to taste. Serve warm with crusty bread or a side salad.
Notes
- For a creamier texture, blend a portion of the soup with an immersion blender or mash some of the beans before adding the greens.
- Feel free to add cooked sausage or pancetta for a non-vegetarian version.
- This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
Find it online: https://recipe.newsvks.com/tuscan-white-bean-soup/