Hearty Tuscan White Bean Soup Recipe
Looking for a healthy and hearty soup recipe that’s perfect for chilly nights? This Tuscan White Bean Soup is packed with protein-rich cannellini beans, fresh vegetables, and fragrant Italian herbs. It’s a deliciously wholesome one-pot meal that’s ideal for busy weeknights, meal prep, or light dinners. Pair it with crusty bread for a complete Mediterranean-inspired dish!
Ingredients (Serves 6)
2 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 can (14.5 oz) diced tomatoes (with juices)
4 cups vegetable broth or chicken broth
2 cans (15 oz each) cannellini beans, drained and rinsed
2 cups kale or spinach, chopped
1 tsp salt (or to taste)
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions
Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add diced onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Build the Flavor Base
Pour in the diced tomatoes with their juices. Stir well.
Add the vegetable or chicken broth and bring to a gentle simmer.
Add Beans & Greens
Add cannellini beans to the pot. Simmer for 10–15 minutes.
Stir in chopped kale or spinach. Cook for an additional 5 minutes until greens are wilted.
Season and Serve
Season with salt, black pepper, and optional red pepper flakes.
Ladle into bowls, garnish with parsley, and top with Parmesan cheese if desired.
Serve hot with crusty bread or garlic toast.
Why You’ll Love This Tuscan White Bean Soup:
High-protein vegetarian meal
Gluten-free and dairy-free (without Parmesan)
Mediterranean diet-friendly
Perfect for meal prep and freezer-friendly
Tuscan Soup, White Bean Soup, Healthy Soup Recipe, Comfort Food, Vegetarian Dinner