Tuscan White Bean Soup Recipe

📝 Description:

Tuscan White Bean Soup is a rustic, hearty, and comforting Italian-inspired dish featuring creamy cannellini beans, aromatic herbs, tender vegetables, and rich olive oil. It’s a plant-based powerhouse that’s perfect for cozy evenings or make-ahead lunches. Served with crusty bread or a sprinkle of Parmesan, this soup is both nourishing and satisfying.

🍲 Ingredients for Tuscan White Bean Soup Recipe

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)

• 1 tsp dried thyme

• 1/2 tsp chili flakes (optional, for a gentle kick)

• 1 bay leaf

• 2 (15 oz) cans cannellini beans, drained and rinsed (or 3 cups cooked beans)

• 4 cups vegetable broth

• 2 cups chopped kale or spinach

• Salt and black pepper, to taste

• 1 tbsp lemon juice (optional, for brightness)

• Parmesan cheese or nutritional yeast, for garnish (optional)

🔪 Instructions

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

2. Add garlic & herbs: Stir in garlic, rosemary, thyme, and chili flakes. Cook for 1–2 minutes until fragrant.

3. Add beans & broth: Add cannellini beans, bay leaf, and vegetable broth. Stir well.

4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, allowing the flavors to meld.

5. Mash or blend (optional): For a creamier texture, mash some of the beans in the pot or blend 1–2 cups and return to the soup.

6. Add greens: Stir in kale or spinach and simmer for another 5 minutes until wilted.

7. Finish: Season with salt, pepper, and lemon juice. Remove bay leaf before serving.

8. Serve: Ladle into bowls and top with grated Parmesan or a drizzle of olive oil. Serve with crusty bread.

📌 Recipe Notes

• Beans: Cannellini beans are traditional, but Great Northern or navy beans work too.

• Greens: Kale adds texture and bite; spinach is softer and faster to cook.

• Broth: Use a good-quality vegetable broth for the richest flavor.

• For a smoky version: Add a pinch of smoked paprika or a few chopped sun-dried tomatoes.

💡 Tips for Success

• Don’t skip the sauté: Sautéing vegetables first builds depth of flavor.

• Blending a portion of the soup gives it a creamy, thick texture without any cream.

• Add lemon juice or vinegar at the end to brighten the flavors.

• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

🍽️ Servings

• Yield: 4–6 servings

• Serving Size: About 1.5 cups

🔬 Nutritional Information (Per Serving, approx.)

Note: Nutritional values may vary depending on ingredients used.

🌿 Health Benefits

• High in Fiber: Supports digestion and helps maintain a healthy gut.

• Plant-Based Protein: Excellent protein source from beans.

• Rich in Antioxidants: Thanks to olive oil, garlic, and leafy greens.

• Heart-Healthy: Low in saturated fat and cholesterol-free.

• Supports Weight Management: Satisfying and nutrient-dense without excess calories.

❓ Q&A

Q: Can I make this in a slow cooker?
A: Yes! Sauté the veggies first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add greens in the last 30 minutes.

Q: Can I use dried beans instead of canned?
A: Absolutely. Use 1.5 cups dried beans (like cannellini), soak overnight, and cook until tender before adding to the soup.

Q: Is this soup freezer-friendly?
A: Yes, it freezes well. Let it cool, portion into containers, and freeze for up to 3 months.

Q: How can I add more protein?
A: Stir in cooked quinoa, lentils, or top with grilled chicken or vegan sausage.

Q: What bread pairs well with this soup?
A: Rustic Italian bread, sourdough, or garlic bread are perfect accompaniments.