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Bowl of Tuscan White Bean Soup garnished with fresh herbs and vegetables

Tuscan White Bean Soup

A creamy, hearty soup that's easy to make and perfect for warming your soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups spinach (or kale)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • as needed Olive oil For sautéing
  • for garnish Fresh parsley
  • as desired Crusty bread For serving

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the drained beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  5. Stir in the spinach (or kale) and cook until wilted.
  6. Adjust seasoning to taste and serve hot, garnished with fresh parsley and a side of crusty bread.

Notes

Chop vegetables uniformly for even cooking. The flavors deepen overnight, making leftovers even better. Blend a small portion for creaminess while maintaining chunkiness.