Description
This Tuscan White Bean Soup is a rich, savory, and wholesome dish made with creamy white beans, garlic, and herbs in a flavorful broth. It’s an easy one-pot meal that’s naturally vegetarian (or can be made with sausage for extra protein). Serve it with crusty bread for a perfect cozy dinner!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups kale or spinach, chopped
- 1 tbsp lemon juice (for brightness)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese, grated (optional, for topping)
- Crusty bread for serving
Instructions
-
Sauté the Vegetables:
- In a large pot over medium heat, heat olive oil.
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic, Italian seasoning, and red pepper flakes (if using) and cook for 30 seconds until fragrant.
-
Simmer the Soup:
- Add white beans, broth, and diced tomatoes.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
-
Blend for Creaminess (Optional):
- For a thicker texture, use an immersion blender to partially blend the soup. Or, remove 1 cup of beans, mash them with a fork, and return them to the pot.
-
Add Greens & Finish:
- Stir in chopped kale or spinach and let cook for 5 more minutes until wilted.
- Add lemon juice, taste, and adjust seasoning if needed.
-
Serve & Garnish:
- Ladle into bowls and top with Parmesan cheese and black pepper.
- Serve warm with crusty bread for dipping.
Notes
Make it Creamy: Stir in ½ cup heavy cream or coconut milk at the end.
Add Protein: Brown Italian sausage or diced chicken before sautéing the veggies.
Make it Vegan: Skip the Parmesan and use nutritional yeast for a cheesy flavor.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.