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Tuscan Soup with White Beans

A comforting and nourishing Tuscan Soup filled with creamy white beans, vibrant vegetables, and aromatic herbs—a perfect dish for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil Use high-quality extra-virgin for a richer taste.
  • 1 medium onion, chopped Yellow onions work beautifully, lending a sweet flavor.
  • 2 medium carrots, sliced Fresh, crisp carrots add sweetness and color.
  • 2 stalks celery, sliced Brings a delightful crunch and depth of flavor.
  • 3 cloves garlic, minced Infuses the soup with an irresistible aroma.
  • 1 tsp dried thyme Harmonizes with the beans and veggies.
  • 1 tsp dried rosemary Look for fresh or high-quality dried for added flavor.
  • 1 leaf bay leaf Enhances savory elements during simmering.
Main Ingredients
  • 1 can (15 ounce) cannellini beans, drained and rinsed A nutritious power-house.
  • 4 cups vegetable broth Homemade for the best flavor, but store-bought is fine.
  • 1 can (14 ounce) diced tomatoes Choose no-salt-added for better control over seasoning.
  • 2 cups chopped kale For vibrant color and nutrients; can substitute with spinach.
  • to taste salt Adjust to your preference; wait until the end to season.
  • to taste black pepper Freshly ground enhances flavors.
For Serving
  • to taste grated Parmesan cheese For richness; Grana Padano is a good alternative.

Method
 

Preparation
  1. In a large pot over medium heat, heat the olive oil until it shimmers.
  2. Add the chopped onion, sliced carrots, and sliced celery; sauté for about 5 minutes until softened.
  3. Stir in the minced garlic, dried thyme, dried rosemary, and bay leaf; cook for about 1 minute until fragrant.
Cooking
  1. Add the drained cannellini beans, diced tomatoes, and vegetable broth to the pot and bring to a simmer.
  2. Stir in the chopped kale and cook for about 5 minutes until wilted and tender.
  3. Season the soup with salt and black pepper to your taste; remove and discard the bay leaf.
Serving
  1. Ladle the soup into bowls and top with freshly grated Parmesan cheese before serving.

Notes

Using fresh herbs and vegetables will elevate your soup. This soup can last up to a week in the fridge or three months in the freezer.