You’re going to love this! Hearty Tuscan White Bean Soup is a rustic, comforting soup full of earthy beans, fresh vegetables, herbs, and a savory broth. It’s cozy, nutritious, and naturally vegetarian (or easily made vegan), though it pairs beautifully with sausage or pancetta if you like a meaty twist.
🥣 Hearty Tuscan White Bean Soup
🕒 Time:
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Prep: 15 minutes
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Cook: 30–40 minutes
🍽 Serves: 4–6
🧾 Ingredients:
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3–4 garlic cloves, minced
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1 tsp dried thyme
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1 tsp dried rosemary (or Italian seasoning)
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½ tsp crushed red pepper flakes (optional)
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4 cups vegetable broth (or chicken broth)
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2 (15 oz) cans cannellini beans, drained and rinsed
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2 cups chopped kale or spinach
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Salt & black pepper, to taste
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Juice of ½ a lemon (for brightness)
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Optional: Grated Parmesan cheese, crusty bread, or a drizzle of olive oil for serving
👩🍳 Instructions:
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Sauté the veggies:
In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for about 5–7 minutes, until softened. -
Add garlic & herbs:
Stir in garlic, thyme, rosemary, and red pepper flakes. Cook 1 minute, until fragrant. -
Add beans & broth:
Pour in the broth and add the white beans. Bring to a boil, then reduce heat and simmer for 20–25 minutes to allow flavors to meld. -
Blend (optional):
For a creamier texture, use an immersion blender to purée a portion of the soup (or blend 1–2 cups in a blender and stir back in). -
Add greens & lemon:
Stir in kale/spinach and cook for 5 more minutes until wilted. Add lemon juice, and season with salt and pepper to taste. -
Serve:
Ladle into bowls, top with grated Parmesan, and serve with crusty bread.
🍽 Make It Your Own:
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Add meat: Stir in cooked Italian sausage or pancetta.
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Make it vegan: Skip cheese or use vegan parm.
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Herby finish: Add chopped fresh parsley or basil before serving.
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Extra texture: Top with toasted breadcrumbs or croutons.
