Description

Hearty Tuscan White Bean Soup is a comforting and nourishing dish combining creamy cannellini beans, fresh herbs, and a blend of vegetables. This easy-to-make soup delivers robust Tuscan flavors and a warm, satisfying texture, perfect for any cozy occasion, whether a chilly evening or a casual weekend lunch.

Ingredients

Scale

Main Ingredients

2 cups cooked cannellini beans (or 1 can, rinsed and drained)
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups vegetable or chicken broth
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
2 cups fresh spinach or kale
Salt, to taste
Black pepper, to taste
Optional: 1/2 teaspoon crushed red pepper flakes

Optional Variations

Italian sausage or pancetta (for meaty version)
Diced potatoes or zucchini (for chunky texture)
Smoked paprika (for extra warmth)
Sage or fresh basil (herb variations)

Instructions

Prepare the Vegetables: Finely chop onions, garlic, carrots, and celery. In a large pot, heat olive oil over medium heat and gently sauté the vegetables until soft and fragrant, about 5-7 minutes.
Add Herbs and Broth: Stir in fresh rosemary and thyme, cooking for about one minute until their aromas release. Then, pour in the vegetable or chicken broth and bring to a simmer.
Incorporate the Beans: Add the drained cannellini beans to the pot. Let the soup simmer gently for 15-20 minutes so the beans can meld with the broth and vegetables, deepening the flavors.
Toss in Greens: Just before finishing, stir in fresh spinach or kale. Cook for an additional 2-3 minutes until the greens wilt but retain vibrant color and texture.
Season and Serve: Season the soup with salt, black pepper, and optional crushed red pepper flakes to taste. Stir well and serve hot, ideally with crusty bread to soak up the flavorful broth.

Notes

Use fresh rosemary and thyme for the brightest, most authentic flavor.
Add spinach or kale at the very end to prevent overcooking and preserve color.
Season gradually, tasting as you go to avoid over-salting, especially if using store-bought broth.
Sauté vegetables slowly over medium heat to bring out natural sweetness and complexity.
For a creamier texture, mash part of the beans or use an immersion blender on a portion of the soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Tuscan / Italian

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 400mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: Tuscan soup, white bean soup, cannellini beans, hearty soup, gluten free, vegetarian, easy soup recipe