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Tuscan White Bean Soup

A close-up of a rustic bowl filled with Tuscan white bean soup, featuring white beans, kale, carrots, and tomatoes.
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A quick and comforting cannellini bean soup with Italian herbs, perfect for a weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 6 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: 2 cups chopped kale or spinach
  • Optional: Grated Parmesan cheese, for serving
  • Optional: Crusty bread, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic, rosemary, thyme, and oregano. Cook for 1 minute more until fragrant.
  3. Pour in vegetable broth, rinsed cannellini beans, diced tomatoes, and bay leaf. Bring to a boil.
  4. Reduce heat and simmer, covered, for at least 20 minutes, or up to 30 minutes, to allow flavors to meld.
  5. If using kale or spinach, stir it in during the last 5 minutes of simmering until wilted.
  6. Remove the bay leaf. Season with salt and pepper to taste.
  7. Serve hot, garnished with Parmesan cheese if desired, and with crusty bread on the side.

Notes

  • For a creamier soup, you can blend about 1 cup of the soup (beans and liquid) and stir it back into the pot.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

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