Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon crushed red pepper flakes (optional); 4 cups vegetable or chicken broth; 2 cans (15 oz each) white beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 2 cups fresh spinach or kale, chopped; Salt and pepper, to taste; Grated Parmesan cheese, for garnish (optional)

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Tuscan White Bean Soup is a hearty and comforting dish inspired by traditional Italian flavors. This soup combines creamy white beans, fresh vegetables, and fragrant herbs to create a satisfying meal that’s perfect for lunch or dinner. Rich, warming, and flavorful, it’s a dish that embodies the rustic charm of Tuscan cuisine.

Why You’ll Love This Recipe

This soup is not only nutritious but also incredibly versatile and easy to make. The combination of white beans, carrots, celery, and onions creates a comforting base, while garlic, rosemary, and thyme infuse the soup with classic Tuscan flavor. It’s a one-pot meal that’s simple to prepare, filling, and perfect for meal prep. Additionally, it’s vegan-friendly and can easily be made gluten-free.

Tuscan White Bean Soup

Ingredients

2 tablespoons olive oil
1 medium onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
3 cloves garlic (minced)
1 teaspoon fresh rosemary (chopped, or 1/2 teaspoon dried)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
4 cups vegetable broth
2 cans (15 ounces each) white beans (cannellini or great northern, drained and rinsed)
1 can (14 ounces) diced tomatoes
2 cups kale or spinach (chopped)
Salt and pepper (to taste)
Optional garnish: grated Parmesan cheese, crusty bread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery, and sauté for 5-6 minutes until softened.
Add Garlic and Herbs: Stir in minced garlic, rosemary, and thyme, cooking for another 1 minute until fragrant.
Add Liquids and Beans: Pour in vegetable broth, white beans, and diced tomatoes with their juice. Stir to combine.
Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes to allow the flavors to meld.
Add Greens: Stir in chopped kale or spinach and cook for another 5 minutes until wilted.
Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, optionally garnished with grated Parmesan cheese and crusty bread.

Servings and Timing

This recipe makes 4-6 servings and takes approximately 40 minutes from start to finish.

Variations

Add Protein: Include cooked Italian sausage, shredded chicken, or pancetta for a non-vegetarian version.
Spicy Version: Add red pepper flakes for a slight kick.
Use Different Greens: Substitute kale with spinach, Swiss chard, or escarole.
Make it Creamy: Blend part of the soup for a creamier texture while keeping some beans whole for texture.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
Reheating: Warm over medium heat on the stove, stirring occasionally until heated through.

FAQs

Can I use canned beans instead of dried?

Yes, canned beans are convenient and work perfectly. Just drain and rinse them before adding to the soup.

Can I make this soup in a slow cooker?

Yes, sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

Is this soup vegan?

Yes, this recipe is vegan if you skip Parmesan cheese or use a plant-based alternative.

Can I make this gluten-free?

Yes, this soup is naturally gluten-free. Just ensure any broth or seasoning you use is labeled gluten-free.

Can I add pasta to this soup?

Yes, small pasta like ditalini or orzo can be added. Cook separately and stir in before serving to prevent it from overcooking.

Can I use frozen vegetables?

Yes, frozen vegetables work fine, but adjust cooking time since frozen veggies may release more liquid.

How do I thicken the soup?

You can blend part of the soup with an immersion blender or mash some beans with a spoon to thicken naturally.

Can I use other beans?

Yes, navy beans, great northern beans, or a mix of white beans work equally well.

How long does it keep in the fridge?

It stays good for up to 4 days in the refrigerator when stored in an airtight container.

Can I prepare this soup ahead of time?

Yes, it can be made a day in advance. The flavors often improve after sitting overnight.

Conclusion

Tuscan White Bean Soup is a wholesome and satisfying dish that captures the essence of Italian comfort food. With its creamy beans, tender vegetables, and fragrant herbs, it’s perfect for lunch, dinner, or meal prep. Easy to make, flavorful, and nourishing, this soup is a timeless favorite that’s sure to warm your heart and satisfy your taste buds.

Jane