Go Back
Bowl of Tuscan White Bean Soup topped with herbs and served warm

Tuscan White Bean Soup

This comforting and hearty Tuscan white bean soup showcases the rich flavors of Italian cuisine, packed with nutritious ingredients perfect for family dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Extra virgin is best for flavor.
  • 1 medium Onion, diced
  • 4 cloves Garlic, minced Mince for optimal flavor.
  • 2 medium Carrots, chopped
  • 2 stalks Celery, chopped
  • 2 cans (15 oz each) Canned white beans, drained and rinsed Cannellini or navy beans work well.
  • 4 cups Vegetable broth Low-sodium is preferred.
  • 1 teaspoon Fresh thyme Substitute with dried thyme if needed.
  • 2 Bay leaves For added depth of flavor.
  • Salt, to taste Adjust based on your dietary needs.
  • Black pepper, to taste Add for a bit of heat.
  • 2 cups Spinach or kale, fresh or frozen To be added at the end.

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrots, and celery; cook until softened, about 5 minutes.
  3. Stir in the white beans and vegetable broth, bringing the mixture to a simmer.
  4. Add the thyme and bay leaves, letting the soup cook for about 20 minutes.
  5. Stir in the spinach or kale in the last few minutes of cooking.
  6. Adjust salt and pepper as needed, removing bay leaves before serving.

Notes

Use high-quality olive oil to enhance the flavor. Sauté your vegetables until they are lightly caramelized for a deeper taste. Let the soup rest for flavors to meld; the next day, the taste intensifies. If you like it spicy, add a pinch of red pepper flakes while sautéing. Finish with a squeeze of lemon juice for added brightness before serving.