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!