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Tuscan White Bean Soup

  • Author: Demi
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian (when made with vegetable broth)

Description

Tuscan white bean soup is the kind of cozy bowl that makes your whole kitchen smell like a tiny Italian trattoria. Cannellini beans simmer gently with tomatoes, herbs, and tender vegetables, then finish with Parmesan, kale, and a splash of lemon for brightness. It is hearty and satisfying yet light enough for every season. Serve it with warm crusty bread and a glass of wine and you have a beautiful, nourishing meal that feels both rustic and elegant, perfect for slow Sundays or a comforting weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cans (15 oz/425 g each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz/410 g) diced tomatoes, with juices
  • 5 cups (1.2 L) vegetable or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
  • 2 cups chopped kale or spinach, ribs removed
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving (optional)

Instructions

  1. Step 1: Build the Flavor Base
    Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent and lightly golden at the edges.
  2. Step 2: Add Garlic and Herbs
    Stir in the minced garlic, oregano, thyme, rosemary, and red pepper flakes if using. Cook for about 1 minute, just until fragrant, being careful not to let the garlic brown.
  3. Step 3: Add Beans and Tomatoes
    Add the drained cannellini beans and the diced tomatoes with all their juices. Stir well to coat the beans and tomatoes in the aromatic oil and vegetables so they start absorbing flavor right away.
  4. Step 4: Pour in the Broth
    Pour in the vegetable or chicken broth, then add the bay leaf, salt, and black pepper. Stir to combine and bring the mixture up to a gentle boil over medium high heat.
  5. Step 5: Simmer for Depth
    Once boiling, reduce the heat to low. Cover the pot partially and let the soup simmer for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
  6. Step 6: Thicken Naturally
    Using the back of a spoon, lightly mash a portion of the beans against the side of the pot. This releases their starch and naturally thickens the broth, giving the soup a creamy texture without adding cream.
  7. Step 7: Add the Greens
    Stir in the chopped kale or spinach. Simmer for another 5 to 7 minutes, or until the greens are tender but still bright and vibrant. If the soup looks too thick, you can add a splash of extra broth or water.
  8. Step 8: Stir in Parmesan
    Remove the bay leaf. Stir in the grated Parmesan cheese until it melts into the broth and the soup becomes lightly creamy and rich. Taste and adjust with more salt and black pepper if needed.
  9. Step 9: Finish with Freshness
    Add the fresh lemon juice and chopped parsley. Stir well and taste again, adjusting seasoning as desired. The lemon should brighten the flavors without overpowering them.
  10. Step 10: Serve and Enjoy
    Ladle the Tuscan white bean soup into warm bowls. Top with extra Parmesan, a drizzle of good olive oil, and freshly cracked black pepper if you like. Serve hot with crusty bread on the side for dipping.

Notes

  • For a creamier texture, mash more of the beans or blend a small portion of the soup, then return it to the pot.
  • If you prefer a thinner soup, simply add a bit more broth or water toward the end of cooking.
  • This soup gets even better the next day, making it perfect for meal prep and lunches.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian inspired

Nutrition

  • Serving Size: 1 generous bowl
  • Calories: 290 kcal
  • Sugar: 5 g
  • Sodium: 720 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 9 g
  • Protein: 13 g
  • Cholesterol: 10 mg

Keywords: Tuscan white bean soup, cannellini bean soup, Italian soup, hearty vegetable soup, kale and bean soup, cozy dinner, one pot soup

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Find it online: https://www.demirecipes.com/tuscan-white-bean-soup/