Print

Tuscan White Bean Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and fragrant Tuscan white bean soup that’s budget-friendly and simple to prepare, perfect for weeknight dinners.

Ingredients

Scale
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale (roughly chopped)
  • Juice of 1 lemon

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent — about 6–8 minutes.
  3. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
  4. Add the drained and rinsed beans, vegetable broth, diced tomatoes (with juices), dried thyme, dried rosemary, and a pinch of salt and pepper. Stir to combine.
  5. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes to let flavors meld. Taste and adjust seasoning.
  6. Stir in 2 cups fresh spinach or kale and cook until wilted, about 1–2 minutes. Turn off the heat and squeeze in the juice of 1 lemon.
  7. Ladle into bowls and serve hot with rustic bread for dipping.

Notes

For a creamier texture, reserve 1 cup of beans and mash them before returning to the pot. Swap chicken broth for vegetable broth if you’re not keeping it vegan.

Find it online: https://www.mealbreeze.com/tuscan-white-bean-soup-2/