This Tuscan White Bean Soup is pure comfort in a bowl—warm, nourishing, and full of Mediterranean flavors. With tender white beans, hearty greens, and fragrant herbs, it’s a wholesome dish that’s perfect for cozy nights in. Whether you’re looking for a simple weeknight meal or a hearty soup to share with friends and family, this recipe checks all the boxes. Plus, it’s easy to make, freezes well, and tastes even better the next day!
Why You’ll Love This Recipe
- Easy and Flavorful: Packed with veggies, beans, and herbs, it’s both nutritious and delicious.
- Perfect for Meal Prep: This soup can be stored in the fridge or freezer, making it an ideal make-ahead meal.
- Rich in Nutrients: With veggies, leafy greens, and protein-rich beans, this soup is balanced and filling.
- Versatile Ingredients: Use kale or spinach, canned beans or dried beans, whatever you have on hand!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (14 oz) diced tomatoes (with juice)
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 2 cups kale or spinach, chopped
- Salt and pepper, to taste
- Optional: grated Parmesan cheese for serving
- Optional: fresh parsley for garnish
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon for stirring
Ingredient Substitutions & Additions
- Beans: Swap white beans for chickpeas or black beans for a slightly different flavor.
- Greens: Use Swiss chard or collard greens instead of kale or spinach.
- Broth: Opt for low-sodium vegetable broth for a lighter taste, or chicken broth for added depth.
- Herbs: Fresh thyme and rosemary can be used if you have them on hand—just increase to 1 tablespoon each.
How to Make Tuscan White Bean Soup
Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened, stirring occasionally to prevent sticking.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant, taking care not to let the garlic burn.
Step 3: Add Tomatoes and Beans
Add the diced tomatoes (with their juice), white beans, and broth to the pot. Stir everything together, then bring the mixture to a gentle simmer.
Step 4: Simmer the Soup
Reduce the heat to low and let the soup simmer for 20-25 minutes. This gives the flavors time to meld and develop, making the soup even more delicious.
Step 5: Add the Greens
Stir in the chopped kale or spinach and cook for an additional 5-10 minutes, until the greens are wilted and tender.
Step 6: Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, topped with grated Parmesan cheese and fresh parsley if desired. A splash of balsamic vinegar at the end adds a nice touch of acidity!
Tips for Making Tuscan White Bean Soup
- For Extra Creaminess: Use an immersion blender to blend a portion of the soup, making it thicker and creamier.
- Balsamic Boost: A small splash of balsamic vinegar before serving enhances the flavors beautifully.
- Make Ahead: This soup tastes even better the next day, so it’s great for meal prep or leftovers.
- Freezing: Allow the soup to cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
Serving Suggestions
Pair this Tuscan White Bean Soup with:
- Crusty Bread: Perfect for dipping and soaking up the rich broth.
- Side Salad: A light, fresh salad pairs beautifully with this hearty soup.
- Toasted Ciabatta or Garlic Bread: Adds a delicious, crispy element to the meal.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes! Soak 1 ½ cups of dried beans overnight, then cook until tender before adding to the soup.
How do I make this soup vegetarian?
Use vegetable broth and skip the Parmesan or use a plant-based alternative.
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
This Tuscan White Bean Soup is the ultimate cozy meal—healthy, flavorful, and so easy to make! It’s perfect for those chilly nights or whenever you’re craving a warm, comforting dish. Whether you enjoy it as a light lunch or a filling dinner, this soup is sure to become a staple in your kitchen.
Tried This Recipe?
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Nutritional Information (per serving)
- Calories: ~180 kcal
- Protein: 8g
- Carbohydrates: 24g
- Fat: 6g
Tuscan White Bean Soup 🍲🌿✨
This Tuscan White Bean Soup is pure comfort in a bowl—warm, nourishing, and full of Mediterranean flavors. With tender white beans, hearty greens, and fragrant herbs, it’s a wholesome dish that’s perfect for cozy nights in. Whether you’re looking for a simple weeknight meal or a hearty soup to share with friends and family, this recipe checks all the boxes. Plus, it’s easy to make, freezes well, and tastes even better the next day!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (14 oz) diced tomatoes (with juice)
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 2 cups kale or spinach, chopped
- Salt and pepper, to taste
- Optional: grated Parmesan cheese for serving
- Optional: fresh parsley for garnish
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon for stirring
Ingredient Substitutions & Additions
- Beans: Swap white beans for chickpeas or black beans for a slightly different flavor.
- Greens: Use Swiss chard or collard greens instead of kale or spinach.
- Broth: Opt for low-sodium vegetable broth for a lighter taste, or chicken broth for added depth.
- Herbs: Fresh thyme and rosemary can be used if you have them on hand—just increase to 1 tablespoon each.
Instructions
Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened, stirring occasionally to prevent sticking.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant, taking care not to let the garlic burn.
Step 3: Add Tomatoes and Beans
Add the diced tomatoes (with their juice), white beans, and broth to the pot. Stir everything together, then bring the mixture to a gentle simmer.
Step 4: Simmer the Soup
Reduce the heat to low and let the soup simmer for 20-25 minutes. This gives the flavors time to meld and develop, making the soup even more delicious.
Step 5: Add the Greens
Stir in the chopped kale or spinach and cook for an additional 5-10 minutes, until the greens are wilted and tender.
Step 6: Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, topped with grated Parmesan cheese and fresh parsley if desired. A splash of balsamic vinegar at the end adds a nice touch of acidity!
