Hearty Tuscan White Bean Soup Recipe

The aroma of Tuscan White Bean Soup wafts through the kitchen like a warm hug, promising a comforting experience. Each spoonful is a symphony of flavors, from creamy beans to fragrant herbs that dance on your taste buds.

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I remember the first time I made this soup; my friends gathered around the table, their eyes wide with anticipation as they inhaled the rich scents. We laughed and chatted while slurping up every last drop.

My family couldn’t stop raving about how delicious this soup was; it quickly became a favorite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cannellini Beans: These creamy beans are the star of the show; canned beans work wonderfully for convenience.
• Olive Oil: Use high-quality extra virgin for drizzling and enhancing flavor throughout the dish.
• Onion: A yellow onion adds sweetness as it caramelizes; don’t skip this essential ingredient!
• Garlic: Fresh garlic cloves impart robust flavor; use more if you love garlic as much as I do.
• Carrots: Diced carrots add color and sweetness; opt for fresh ones for the best texture.
• Celery: This adds crunch and depth; chop finely for even cooking.
• Vegetable Broth: Use low-sodium broth to control saltiness while keeping flavors rich.
• Fresh Spinach or Kale: Add towards the end for vibrant color and nutrients; feel free to substitute based on preference.
• Herbs (Thyme & Rosemary): Fresh herbs elevate flavor; dried can work in a pinch but fresh is best!
• Lemon Juice: A splash at the end brightens all flavors beautifully; don’t skip this zesty touch!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by dicing your onion, carrots, and celery into small pieces. Mince the garlic cloves finely to release their aromatic goodness.

Sauté Vegetables: In a large pot over medium heat, add olive oil and sauté onions until translucent. Stir in diced carrots and celery until softened—about 5 minutes should do.

Add Garlic: Toss in minced garlic and cook until fragrant—just about 30 seconds will unleash its magic.

Add Cannellini Beans: Pour in drained cannellini beans along with vegetable broth. Bring to a gentle simmer while stirring occasionally.

Add Herbs & Greens: Once simmering, throw in thyme and rosemary along with spinach or kale. Cook until greens are wilted—around 3-4 minutes will suffice.

Finish with Lemon: Just before serving, squeeze fresh lemon juice into your soup for that zingy finish! Taste and adjust seasoning if needed.

Now you’re ready to serve up bowls of this wholesome delight! Enjoy every spoonful of your Tuscan White Bean Soup—it’s pure comfort food perfection!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add your beans and broth, simmering for flavors to meld.

Add Your Touch

Feel free to swap in kale or spinach for added greens or toss in herbs like rosemary for a flavor boost.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stovetop, adding water if necessary to maintain consistency.

Cooking this Tuscan White Bean Soup reminded me of a chilly evening spent with friends, where laughter and warmth filled the air, making every spoonful even more comforting.

FAQ

Can I use canned beans instead of dried?

Yes, canned beans save time and work just as well for this recipe.

Is this soup vegetarian-friendly?

Absolutely! It’s packed with vegetables and plant-based goodness.

How can I thicken the soup?

Blend a portion of the soup or add more beans for a creamier texture.

Print

Tuscan White Bean Soup

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• Author: Sophie
• Total Time: 40 minutes
• Yield: Serves approximately 6

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Description

Tuscan White Bean Soup is a nourishing, hearty dish that combines creamy cannellini beans with vibrant vegetables, perfect for cozy evenings and gatherings.

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Ingredients

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• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach or kale
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1 tsp dried rosemary or 1 tbsp fresh rosemary
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Dice the onion, carrots, and celery. Mince the garlic.
2. In a large pot over medium heat, add olive oil and sauté onions until translucent. Stir in carrots and celery; cook for about 5 minutes until softened.
3. Add minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the cannellini beans and vegetable broth; bring to a gentle simmer while stirring occasionally.
5. Stir in thyme and rosemary along with spinach or kale; cook until wilted, about 3–4 minutes.
6. Just before serving, squeeze fresh lemon juice into the soup. Adjust seasoning as needed.

Notes

• Feel free to substitute spinach with kale for a heartier texture.
•  For added richness, drizzle extra olive oil on top before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 2g
• Sodium: 380mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg