Easy Tuscan White Bean Soup
A vibrant and nourishing soup celebrating wholesome ingredients, perfect for any cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 diced onion
- 2 minced garlic cloves
- 2 diced carrots
- 1 diced celery stalk
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup chopped kale
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic; cook until softened and fragrant.
- Incorporate the diced carrots and celery; cook for a few more minutes.
- Pour in the vegetable broth and add the cannellini beans, thyme, and oregano; bring to a gentle boil.
- Reduce the heat and stir in the chopped kale; cover and let simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.
Notes
Pairs well with crusty bread or a fresh side salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 640mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/04/05/easy-tuscan-white-bean-soup/