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Tuscan White Bean Soup

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A hearty and comforting Tuscan White Bean Soup, perfect for chilly autumn days.

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 it shimmers.
  2. Add the chopped onion and sauté until it’s translucent, about 5 minutes. Then, toss in the diced carrots and celery, and continue to sauté for another 5 minutes.
  3. Stir in the minced garlic, dried rosemary, and thyme, cooking for about 1 minute until fragrant.
  4. Add the chicken or vegetable broth, drained cannellini beans, diced tomatoes with their juice, and bay leaf to the pot. Stir everything together.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
  6. Remove the bay leaf and stir in the chopped kale or spinach, allowing it to wilt for about 5 minutes.
  7. Season with salt and pepper to taste, then stir in the lemon juice before serving.
  8. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Use fresh vegetables for the best flavor. Adjust spices and herbs to your taste.

Nutrition

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

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