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Hearty Tuscan White Bean Soup

Hearty Tuscan White Bean Soup
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A warm and filling soup made with white beans, carrots, leafy greens, and savory broth, perfect for any night of the week.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3–4 garlic cloves, minced
  • 1–2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups chopped kale or spinach
  • Optional: Parmesan rind
  • Salt and black pepper to taste
  • Red pepper flakes (optional)
  • 1–2 teaspoons lemon juice or red wine vinegar
  • Fresh parsley, chopped (optional)
  • Crusty bread for serving

Instructions

  1. Warm olive oil in a large pot over medium heat.
  2. Add onion, carrot, and celery. Cook for 6–8 minutes until soft.
  3. Stir in garlic, red pepper flakes (if using), and tomato paste. Cook for 1–2 minutes until the paste darkens.
  4. Add diced tomatoes, beans, broth, rosemary, thyme, bay leaf, and Parmesan rind (if using). Stir and bring to a simmer.
  5. Simmer for 15–20 minutes.
  6. For a creamier texture, mash 1 cup of beans or blend a few pulses with an immersion blender.
  7. Stir in chopped kale or spinach. Cook for 2–3 minutes until wilted.
  8. Remove bay leaf (and Parmesan rind). Season with salt, pepper, and lemon juice or vinegar to taste.
  9. Ladle into bowls and top with olive oil, grated Parmesan, and parsley if desired. Serve with crusty bread.

Notes

Add greens at the end to maintain color. This soup can be made ahead and tastes better the next day.

Nutrition

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

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