Description
Tuscan White Bean Soup is a hearty, rustic Italian soup made with creamy white beans, vegetables, and herbs. It’s wholesome, cozy, and easy to make with pantry staples, perfect for cool days or weeknight dinners.
Ingredients
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp fresh or 1/2 tsp dried rosemary
- 1 tsp fresh or 1/2 tsp dried thyme
- Salt and pepper, to taste
- Optional: 2 cups baby spinach or kale
- Optional: 1 tbsp lemon juice
- Optional: grated Parmesan, for serving
- Optional: pinch of red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
- Stir in garlic and tomato paste; cook for 1 minute.
- Add white beans, rosemary, thyme, and vegetable broth. Season with salt and pepper.
- Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
- For a creamier texture, mash some beans or blend a small portion of the soup and return to the pot.
- Stir in baby spinach or kale and cook until wilted, about 2 minutes.
- Add lemon juice before serving. Garnish with Parmesan and red pepper flakes if desired.
Notes
- Mash or blend part of the soup to thicken without cream.
- Use any leafy greens you prefer—spinach, kale, or chard all work well.
- Great with crusty bread or a drizzle of olive oil and pesto on top.
- To make vegan, omit Parmesan or use a plant-based version.
- Freezes well in individual portions for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
