Tuscan White Bean Soup
Description
This Tuscan White Bean Soup is the ultimate comfort food for cold weather. It’s a rustic Italian-style soup that combines creamy white beans, aromatic herbs, garlic, and tender vegetables simmered in a flavorful broth. Each bite feels nourishing and satisfying — light enough for lunch, yet hearty enough for dinner. Pair it with crusty bread for the perfect winter meal.
Ingredients
Serves 6
Base:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Main:
- 2 (15 oz) cans cannellini beans (or great northern beans), drained and rinsed
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup water
- 1 (14.5 oz) can diced tomatoes (optional for a tomato base)
- 1½ tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp dried rosemary (crushed between fingers to release oils)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional, for gentle heat)
To Finish:
- 2 cups chopped kale or spinach
- Juice of ½ lemon
- Fresh parsley, for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook another 30 seconds until fragrant. - Build the Flavor
Stir in Italian seasoning, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Toast the herbs in the oil for about 30 seconds — this releases their aroma. - Add Beans & Broth
Add the beans, broth, water, and tomatoes (if using). Stir well, bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes until vegetables are tender. - Blend (Optional)
For a creamy texture: use an immersion blender to partially blend about 1/3 of the soup, or transfer a few cups to a blender, puree, and return to the pot. - Add Greens & Finish
Stir in kale or spinach. Cook another 3–5 minutes until wilted. Add lemon juice to brighten the flavors. - Serve
Ladle into bowls, garnish with parsley and a sprinkle of Parmesan cheese. Serve with toasted crusty bread.
Notes & Tips
- Beans: Cannellini are classic, but navy or great northern beans work just as well.
- Broth: For a richer flavor, use a mix of broth and water.
- For creaminess without dairy: Blend part of the soup; the beans make it naturally creamy.
- Add protein: Stir in cooked Italian sausage or shredded chicken for a heartier version.
- Storage: Keeps in the fridge for up to 5 days; freezes well for up to 3 months.
Servings
Makes 6 servings (about 1½ cups per serving).
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~32 g |
| Protein | ~11 g |
| Fat | ~6 g |
| Fiber | ~9 g |
| Sugar | ~5 g |
| Sodium | ~480 mg |
| Vitamin A | 85% DV |
| Vitamin C | 35% DV |
| Iron | 20% DV |
(Values vary slightly by ingredients used.)
Health Benefits
- Rich in plant protein: White beans provide sustained energy and help muscle repair.
- High in fiber: Supports digestion and keeps you fuller longer.
- Packed with antioxidants: From herbs, garlic, and greens.
- Heart-healthy: Olive oil and beans promote healthy cholesterol levels.
- Immune-boosting: Loaded with vitamins A and C from vegetables and greens.
Q & A
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the aromatics first, then combine everything (except greens and lemon juice) in the slow cooker. Cook on low 6–7 hours or high 3–4 hours, then stir in greens and lemon juice at the end.
Q: Can I use dried beans?
A: Absolutely. Soak 1½ cups dried white beans overnight, then simmer in broth until tender (about 1–1½ hours) before adding other ingredients.
Q: Can I make it vegan?
A: It’s naturally vegan — just skip the Parmesan or use nutritional yeast for a cheesy flavor.
Q: How do I thicken the soup?
A: Blend part of it or mash a few beans with a fork and stir back in for extra body.
Q: What can I serve with it?
A: Crusty sourdough bread, garlic toast, or a light salad — perfection!