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Tuscan White Bean Soup Recipe

Tuscan White Bean Soup Recipe


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4.7 from 28 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Tuscan White Bean Soup is a hearty and comforting dish that is perfect for a cozy night in. Packed with vegetables, beans, and fragrant herbs, this soup is both flavorful and nutritious.


Ingredients

Scale

For the soup:

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes, with juices
  • 2 cups chopped kale or spinach
  • 1 tablespoon lemon juice

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
  2. Stir in the garlic, thyme, rosemary, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth, beans, and diced tomatoes. Bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes.
  4. Stir in the chopped kale and cook for another 5 minutes until wilted.
  5. Finish with lemon juice, adjust seasoning to taste, and serve hot with crusty bread.

Notes

  • For a creamier texture, blend half of the soup and stir it back in.
  • Add cooked sausage or pancetta for a non-vegetarian version.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 210
  • Sugar: 5g
  • Sodium: 540mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg