Description
This Tuscan White Bean Soup is hearty, comforting, and full of Italian flavors. Cannellini beans, vegetables, and herbs come together in a savory broth for a perfect weeknight soup that’s both healthy and satisfying.
Ingredients
Scale
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chopped kale or spinach
- Optional: grated Parmesan cheese and crusty bread for serving
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until vegetables are softened.
- Add diced tomatoes, cannellini beans, broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
- Stir in chopped kale or spinach and cook an additional 2–3 minutes until wilted.
- Serve hot, optionally topped with grated Parmesan and with crusty bread on the side.
Notes
For a creamier soup, use an immersion blender to puree half of the soup before adding the greens. This soup stores well in the fridge for 3–4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
Keywords: tuscan soup, white bean soup, healthy soup, italian bean soup, easy soup
