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Bowl of hearty Tuscan White Bean Soup with fresh herbs and vegetables

Tuscan White Bean Soup

A cozy and hearty soup featuring creamy cannellini beans, soft vegetables, and a blend of aromatic herbs, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 cans cannellini beans, rinsed and drained Can substitute with great northern beans.
  • 2 tablespoons olive oil Use good quality extra virgin olive oil.
  • 4 cups broth (chicken or vegetable) Use low sodium broth.
  • 1 can diced or crushed tomatoes Adds brightness without overpowering.
  • 1 cup small pasta or shapes (optional) Ditalini or small shells can be used.
Aromatics and Vegetables
  • 1 medium onion, chopped For flavor base.
  • 1 medium carrot, chopped For flavor base.
  • 2 stalks celery, chopped For flavor base.
  • 3 cloves garlic, minced Fresh garlic enhances flavor.
  • 2 cups fresh greens (kale, spinach, or chard) Add for color and nutritional boost.
Herbs and Seasonings
  • 1 teaspoon dried thyme For seasoning.
  • 1 sprig fresh rosemary Adds aromatic flavor.
  • 1 leaf bay leaf Enhances taste during cooking.
  • 1 lemon juice of Brightens flavors at the end.

Method
 

Preparation
  1. Sauté the aromatics: Warm a drizzle of olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery with a pinch of salt. Cook until soft and fragrant, about 5 to 7 minutes. Stir in minced garlic for the last 30 seconds.
  2. Build the base: Add dried thyme, a small sprig of rosemary, and a bay leaf. Pour in diced tomatoes and stir. Let it bubble for a minute.
  3. Add beans and broth: Stir in cannellini beans and your broth of choice. Bring to a gentle simmer.
  4. Simmer low and slow: Let the soup cook on low for about 15 to 20 minutes. Taste and adjust salt and pepper.
Finishing touches
  1. Make it creamy (optional): Scoop out a cup of soup and blend until smooth, then return it to the pot. Alternatively, mash some beans against the side of the pot.
  2. Add greens: Stir in chopped kale or spinach for the last few minutes until wilted and tender.
  3. Finish bright: Turn off the heat and add a squeeze of lemon and a small splash of olive oil. Add grated Parmesan if desired.

Notes

For variation, you can add cooked sausage or pasta. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth to thin if needed.