🥣 Hearty Tuscan White Bean Soup
🧂 Ingredients (Serves 4–6)
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2 tbsp olive oil
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1 small yellow onion, diced
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2–3 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 tsp dried thyme
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1 tsp dried rosemary (or Italian seasoning)
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1/2 tsp red pepper flakes (optional, for a kick)
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Salt and pepper to taste
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2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
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1 (14.5 oz) can diced tomatoes (optional but adds great flavor)
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4 cups vegetable broth (or chicken broth if preferred)
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1 bay leaf (optional)
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2 cups chopped kale or spinach
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Juice of 1/2 lemon or a splash of red wine vinegar (for brightness)
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Fresh parsley and grated Parmesan (optional for garnish)
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Crusty bread for serving
👩🍳 Instructions:
1. Sauté the base veggies:
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add onions, carrots, and celery. Cook 6–8 minutes until softened.
Add garlic, thyme, rosemary, and red pepper flakes; cook 1 minute more.
2. Add beans and broth:
Stir in the beans, diced tomatoes (if using), broth, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce to a simmer. Cover and simmer for 20–25 minutes.
3. Mash for creaminess:
For a thicker soup, mash 1 cup of the beans in the pot with a fork or immersion blender. This gives a creamy texture without adding cream.
4. Add greens:
Stir in kale or spinach and simmer for 5 more minutes, or until wilted and tender.
5. Finish with acidity:
Stir in lemon juice or a splash of red wine vinegar to brighten the flavor.
6. Serve:
Ladle into bowls and top with chopped parsley, grated Parmesan, and a drizzle of olive oil if desired. Serve with toasted crusty bread.
🥖 Variations:
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Add protein: Brown some Italian sausage, pancetta, or shredded rotisserie chicken at the start.
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Make it creamy: Stir in a splash of cream or milk, or top with a spoonful of pesto.
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No tomatoes? Skip them for a more classic white bean version — still amazing.
Would you like a slow cooker or Instant Pot version of this soup too?
