Description
Tuscan white bean soup is a hearty, rustic, and comforting dish made with cannellini beans, vegetables, herbs, and a savory broth. This easy, flavorful soup is naturally vegetarian and perfect for cozy weeknight meals or meal prep.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp fresh rosemary or thyme (or 1/2 tsp dried)
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 2 cups baby spinach or chopped kale
- Optional: pinch of crushed red pepper flakes
- Optional: 1 tbsp lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 6–8 minutes until softened.
- Add garlic and cook for another 1–2 minutes until fragrant.
- Stir in cannellini beans, vegetable broth, rosemary or thyme, bay leaf, salt, and pepper. Add red pepper flakes if using.
- Bring to a simmer and cook uncovered for 20–25 minutes to let flavors develop.
- For a creamier texture, blend about one-third of the soup using an immersion blender and stir it back in.
- Stir in spinach or kale if using, and cook until wilted, 2–3 minutes. Finish with lemon juice if desired.
- Remove bay leaf before serving. Serve hot with crusty bread.
Notes
- Substitute great northern or navy beans if cannellini are unavailable.
- Add small pasta or rice to make the soup heartier.
- Top with grated Parmesan or a drizzle of olive oil for extra flavor.
- Soup thickens naturally by blending or mashing some of the beans.
- Freezes well for up to 3 months—just thaw and reheat.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
