Description
A rustic and flavorful Tuscan White Bean Soup made with tender cannellini beans, fresh vegetables, and classic Italian herbs. Perfect for a cozy, hearty, and gluten-free meal any time of year.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 bay leaf
- 2 cups chopped kale or spinach
- Fresh parsley, chopped (for garnish)
- Freshly squeezed lemon juice (optional, for brightness)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add cannellini beans, broth, diced tomatoes, rosemary, thyme, basil, salt, pepper, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes to allow flavors to develop.
5. Stir in chopped kale or spinach and cook for 2–3 minutes until wilted.
6. Remove the bay leaf, taste, and adjust seasoning if needed. Finish with a squeeze of lemon juice if desired.
7. Garnish with chopped fresh parsley before serving.
Notes
For a creamier soup, blend 1–2 cups of the mixture and stir it back into the pot.
To add protein and extra flavor, stir in cooked Italian sausage.
This soup freezes well for up to 3 months—perfect for make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 5g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg