Tuscan White Bean Soup

Tuscan White Bean Soup is a hearty, comforting dish packed with tender white beans, aromatic herbs, and rich broth. This simple yet flavorful soup is inspired by traditional Italian flavors and makes for a nutritious meal that’s perfect for any time of the year.

Why You’ll Love This Recipe

• Healthy & Hearty: Packed with fiber, protein, and vitamins.
• One-Pot Meal: Minimal cleanup and easy preparation.
• Budget-Friendly: Uses simple, affordable pantry staples.
• Customizable: Easily adjust the ingredients to your taste.
• Great for Meal Prep: Tastes even better the next day!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White beans (cannellini or Great Northern)
• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Vegetable or chicken broth
• Diced tomatoes
• Italian seasoning
• Fresh rosemary or thyme
• Salt and black pepper
• Red pepper flakes (optional, for spice)
• Kale or spinach (for added greens)
• Parmesan cheese (optional, for garnish)

Directions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add Tomatoes and Broth: Stir in the diced tomatoes, broth, Italian seasoning, rosemary, salt, and pepper. Bring to a simmer.
3. Add Beans and Simmer: Stir in the white beans and let the soup simmer for 20–25 minutes to develop flavors.
4. Add Greens: Stir in kale or spinach and cook for another 5 minutes until wilted. Adjust seasoning as needed.
5. Serve: Ladle into bowls and top with grated Parmesan, a drizzle of olive oil, or fresh herbs. Enjoy!

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Creamy Version: Blend half of the soup for a thicker, creamier consistency.
• Protein Boost: Add cooked Italian sausage or shredded chicken.
• Spicy Twist: Increase red pepper flakes or add a dash of hot sauce.
• Low-Carb: Skip the beans and add extra veggies like zucchini or mushrooms.
• Vegan Option: Use vegetable broth and skip the Parmesan cheese.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned beans instead of dried?

Yes! Canned beans make this recipe quicker. Just drain and rinse before adding.

What’s the best way to thicken the soup?

Blend a portion of the soup or mash some beans with a fork for a thicker consistency.

Can I make this in a slow cooker?

Yes! Add all ingredients (except greens) and cook on low for 6–8 hours. Stir in the greens before serving.

What type of white beans should I use?

Cannellini, Great Northern, or navy beans all work well.

Can I use fresh tomatoes instead of canned?

Absolutely! Use about 2 cups of chopped fresh tomatoes instead.

Is this soup gluten-free?

Yes! Just ensure your broth and seasonings are gluten-free.

Can I add pasta to this soup?

Yes! Small pasta like ditalini or orzo makes a great addition.

What’s the best way to add more flavor?

Use high-quality broth, fresh herbs, and a Parmesan rind while simmering.

How do I make this soup more filling?

Serve with crusty bread or add a side salad for a complete meal.

Can I substitute spinach for kale?

Yes! Spinach cooks faster and adds a milder flavor compared to kale.

Conclusion

Tuscan White Bean Soup is a warm, nourishing dish that’s both simple and packed with flavor. Whether you enjoy it as a light meal or a cozy dinner with bread on the side, this soup is a go-to recipe for busy nights. Try it today for a delicious and healthy meal!

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