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Tuscan White Bean Soup

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Tuscan White Bean Soup is a hearty, rustic soup made with cannellini beans, aromatic vegetables, and herbs. This comforting dish is perfect for chilly days and can be customized with greens, tomatoes, or a touch of lemon for brightness.

Ingredients

  • 2 tablespoons olive oil
  1. 1 onion, diced
  2. 2 carrots, diced
  3. 2 celery stalks, diced
  4. 3 cloves garlic, minced
  5. 2 (15-ounce) cans cannellini beans, drained and rinsed
  6. 4 cups vegetable broth or chicken broth
  7. 1 (14.5-ounce) can diced tomatoes (optional)
  8. 1 teaspoon fresh rosemary or thyme (or 1/2 teaspoon dried)
  9. 1 bay leaf
  10. Salt and black pepper, to taste
  11. 2 cups chopped kale or spinach (optional)
  12. 1 tablespoon fresh lemon juice (optional)
  13. Grated Parmesan cheese, for topping (optional)
  14. Crusty bread, for serving

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are soft.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in beans, broth, diced tomatoes (if using), rosemary or thyme, bay leaf, salt, and pepper.
  4. Bring to a simmer and cook for 20–25 minutes to let the flavors develop.
  5. Optional: Use an immersion blender to partially puree the soup for a creamier texture, or mash some beans with the back of a spoon.
  6. Stir in kale or spinach during the last 5 minutes of cooking, allowing it to wilt.
  7. Adjust seasoning and stir in lemon juice for brightness, if using.
  8. Remove bay leaf before serving. Top with grated Parmesan and serve with crusty bread if desired.

Notes

Use dried beans if preferred—just soak and cook ahead of time.Skip tomatoes for a traditional creamy white version.For extra protein, add cooked chicken or sausage.To make vegan, use vegetable broth and omit Parmesan or use plant-based cheese.Partially blending the soup gives it a creamy consistency while keeping some texture.

Nutrition

Find it online: https://cookibly.com/tuscan-white-bean-soup/