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Tuscan White Bean Soup

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  • Author: Lily Carter
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This warm and cozy Tuscan White Bean Soup is packed with creamy cannellini beans, tender vegetables, and fragrant herbs. It’s a simple, rustic Italian dish that comes together in just 30 minutes—perfect for chilly days!


Ingredients

Scale

For the Soup:

  • Olive Oil: 2 tablespoons
  • Onion: 1, diced
  • Carrots: 2, diced
  • Celery: 2 stalks, diced
  • Garlic: 3 cloves, minced
  • White Beans (Cannellini or Great Northern): 2 cans (15 oz each), drained & rinsed
  • Vegetable Broth: 4 cups
  • Rosemary: 1 teaspoon, fresh (or 1/2 teaspoon dried)
  • Thyme: 1 teaspoon, fresh (or 1/2 teaspoon dried)
  • Bay Leaf: 1
  • Spinach: 2 cups, fresh (or kale for a heartier option)
  • Salt & Pepper: To taste

Optional Additions:

  • Red Pepper Flakes: 1/2 teaspoon (for heat)
  • Parmesan Cheese: For garnish
  • Extra Virgin Olive Oil: For drizzling before serving

Instructions

  1. Sauté the Vegetables:

    • Heat olive oil in a large pot over medium heat.
    • Add onion, carrot, and celery, and sauté for 5-7 minutes until softened.
    • Stir in garlic and cook for another 1-2 minutes until fragrant.
  2. Add the Beans & Broth:

    • Stir in white beans, vegetable broth, rosemary, thyme, and bay leaf.
    • Bring to a boil, then reduce heat and let simmer for 15-20 minutes to blend the flavors.
  3. Add Spinach & Seasonings:

    • Stir in spinach and let it wilt for 2-3 minutes.
    • Season with salt and pepper to taste. Remove the bay leaf.
  4. Serve & Enjoy:

    • Ladle into bowls and drizzle with extra virgin olive oil.
    • Garnish with Parmesan cheese and serve with crusty bread.

Notes

  • For a Creamier Texture: Blend half the soup with an immersion blender or mash some of the beans with a spoon.
  • Make it Heartier: Add diced potatoes or small pasta like orzo.
  • Slow Cooker Option: Sauté vegetables first, then add everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

  • Calories: ~250 kcal
  • Sodium: ~500mg
  • Fat: ~7g
  • Carbohydrates: ~35g
  • Protein: 12g