This hearty and comforting Tuscan White Bean Soup is packed with flavor and perfect for cooler days. It’s made with cannellini beans, aromatic vegetables, and herbs, all simmered together to create a rich and satisfying dish. This soup is ideal for a cozy weeknight dinner or as a make-ahead meal to enjoy throughout the week.
Why Youโll Love This Recipe
- Healthy and nutritious: Packed with plant-based protein from white beans and loaded with vegetables, this soup is a nutritious meal thatโs both light and filling.
- Easy to make: The recipe is straightforward and doesn’t require any advanced cooking skills.
- Versatile: You can adjust the recipe to your taste by adding different vegetables or flavors.
- Perfect for meal prep: It stores well, so you can enjoy leftovers for days or freeze portions for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Cannellini beans (white beans)
- Vegetable broth
- Crushed tomatoes
- Fresh rosemary
- Fresh thyme
- Bay leaf
- Salt and pepper
- Fresh spinach or kale
- Parmesan cheese (optional, for garnish)
Directions
- Sautรฉ the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute.
- Add the beans and broth: Add the cannellini beans, vegetable broth, crushed tomatoes, rosemary, thyme, and bay leaf to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
- Add greens: Stir in the fresh spinach or kale and cook for an additional 5 minutes until the greens are wilted.
- Adjust seasoning: Taste the soup and adjust the seasoning as needed. Remove the bay leaf and any large rosemary or thyme stems.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired. Serve with crusty bread for dipping.
Servings and Timing
- Servings: This recipe yields about 6 servings.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Variations
- Add protein: For a heartier meal, you can add cooked chicken, sausage, or pancetta to the soup.
- Spice it up: Add a pinch of red pepper flakes or some diced jalapeรฑo for a little kick.
- Make it creamy: Blend half of the soup with an immersion blender to create a creamier texture while still retaining some chunkiness.
- Switch up the greens: Instead of spinach or kale, try using Swiss chard or collard greens.
Storage/Reheating
- Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze portions of the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the soup in a pot over medium heat until warmed through. You can also reheat individual servings in the microwave, stirring occasionally.
FAQs
How do I make this soup thicker?
You can blend a portion of the soup with an immersion blender to create a thicker, creamier consistency, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.
Can I use dried beans instead of canned?
Yes, you can use dried beans, but you’ll need to cook them in advance. Soak the beans overnight and cook them until tender before adding them to the soup.
Can I use other types of beans?
Absolutely! You can substitute cannellini beans with great northern beans, navy beans, or any other white beans you have on hand.
Can I make this soup in a slow cooker?
Yes, you can make this in a slow cooker. Sautรฉ the vegetables first, then transfer them to the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
How do I make this soup gluten-free?
This soup is naturally gluten-free as long as you use a gluten-free vegetable broth. Just make sure to double-check your ingredients.
Can I add pasta to this soup?
Yes, adding small pasta like ditalini or orzo can make the soup heartier. Just cook the pasta separately and stir it into the soup before serving to avoid it becoming mushy.
Can I make this soup vegan?
To make the soup vegan, simply omit the Parmesan cheese garnish or use a dairy-free alternative.
What can I serve with Tuscan White Bean Soup?
This soup pairs wonderfully with crusty bread, garlic bread, or a fresh green salad.
Can I use frozen spinach or kale?
Yes, you can use frozen greens if you donโt have fresh. Just thaw and drain any excess water before adding them to the soup.
How long will this soup last in the fridge?
When stored properly in an airtight container, the soup will stay fresh in the refrigerator for up to 4 days.
Conclusion
Tuscan White Bean Soup is a simple yet flavorful dish that can be enjoyed any time of year. It’s healthy, comforting, and easy to customize, making it a go-to recipe for anyone looking for a nutritious and satisfying meal. Whether you’re enjoying it fresh or reheating leftovers, this soup is sure to become a family favorite.
PrintTuscan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty and flavorful Tuscan White Bean Soup is a cozy, comforting dish thatโs easy to make and perfect for chilly days. Itโs filled with tender white beans, fresh vegetables, garlic, and herbs, simmered together in a savory broth. Serve it with crusty bread for a complete, satisfying meal. This soup is naturally vegetarian, and you can easily make it vegan or gluten-free with simple adjustments.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern beans)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 3 cups fresh spinach or kale, roughly chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sautรฉ the vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 5-7 minutes until softened. Add the minced garlic and sautรฉ for another 1-2 minutes until fragrant. - Add broth and tomatoes:
Stir in the diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a boil. - Add beans and seasonings:
Add the drained and rinsed white beans, thyme, rosemary, bay leaf, salt, and pepper. Reduce the heat to low and simmer the soup for 20-25 minutes to allow the flavors to meld. - Stir in greens and finish:
Remove the bay leaf. Stir in the fresh spinach or kale and cook for an additional 5 minutes until the greens are wilted. Add lemon juice to brighten the flavors. - Serve:
Ladle the soup into bowls, and if desired, top with grated Parmesan cheese. Serve with crusty bread for dipping.
Notes
- For a creamier texture, you can blend a portion of the soup using an immersion blender or by removing a cup of soup, blending it, and stirring it back in.
- To make this recipe vegan, omit the Parmesan cheese or use a vegan cheese alternative.
- You can use dried beans instead of canned, but they will need to be soaked and cooked in advance.
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