Tuscan White Bean Soup Recipe
Warm, wholesome, and bursting with rustic Italian flavor, this Tuscan White Bean Soup is a creamy, herb-infused delight loaded with hearty cannellini beans, tender vegetables, and aromatic rosemary. Made in one pot and ready in under 40 minutes, it’s the perfect comforting meal for chilly days or healthy weeknight dinners. Whether served with crusty bread or enjoyed on its own, this soup delivers cozy, feel-good satisfaction in every spoonful.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups cooked cannellini beans or 2 cans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups vegetable broth or chicken broth
- Salt and black pepper to taste
- 2 cups kale or spinach chopped (optional)
- Fresh parsley for garnish
- Olive oil for drizzling
- Rustic bread for serving (optional)
Instructions
Sauté the Vegetables:
- In a large soup pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened and fragrant.
Add Beans and Herbs:
- Stir in cannellini beans, thyme, rosemary, and bay leaf. Cook for 2–3 minutes to allow the flavors to blend.
Simmer with Broth:
- Pour in the vegetable broth and bring the soup to a gentle boil. Reduce heat to low and simmer uncovered for 20–25 minutes.
Blend (Optional):
- For a creamier consistency, use an immersion blender to blend about one-third of the soup directly in the pot. Alternatively, remove and blend a portion in a separate blender and return it to the pot.
Add Greens:
- Stir in chopped kale or spinach and cook for an additional 5 minutes until wilted and tender.
Season and Serve:
- Season with salt and black pepper to taste. Remove the bay leaf. Garnish with fresh parsley and a drizzle of olive oil. Serve hot with a slice of rustic bread.