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Tuscan White Bean Soup

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A comforting Tuscan White Bean Soup filled with fresh veggies and fragrant herbs, perfect for warming up on chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups chicken or vegetable broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 cup kale or spinach, chopped
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
  3. Stir in the diced carrots and celery, continuing to sauté for another 5 minutes until they begin to soften.
  4. Incorporate the minced garlic, dried rosemary, and thyme. Cook for about 1 minute, until fragrant.
  5. Add the chicken or vegetable broth, drained cannellini beans, diced tomatoes with their juice, and bay leaf to the pot. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
  7. Remove the bay leaf and stir in the chopped kale or spinach. Let the greens wilt in the hot soup for about 5 minutes.
  8. Season with salt and pepper to taste. Stir in the lemon juice just before serving and serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a creamier texture, blend a portion of the soup and mix it back in. Feel free to experiment with different vegetables and herbs.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/tuscan-white-bean-soup-recipe/

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