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Tuscan White Bean Soup

Tuscan White Bean Soup

A rustic and nourishing soup with white beans, kale, and Italian herbs. Ready in under an hour and full of cozy flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes optional
  • 4 cups vegetable broth
  • 3 cups canned white beans cannellini or great northern, drained and rinsed
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups chopped kale or spinach
  • Juice of ½ lemon
  • Fresh parsley and grated Parmesan for garnish

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Stir in garlic and tomato paste. Cook for 1 minute.
  3. Add rosemary, thyme, and red pepper flakes. Stir to coat.
  4. Pour in the broth and bring to a simmer. Add beans and bay leaf. Simmer uncovered for 20–25 minutes.
  5. Remove bay leaf, add kale, and cook 3–5 minutes. Stir in lemon juice, season with salt and pepper.
  6. Serve hot, topped with fresh parsley and Parmesan if desired.

Notes

  • Use freshly chopped herbs if you have them on hand.
  • Add a Parmesan rind to the soup while simmering for extra richness.
  • For a creamy twist, blend half the soup before serving.
  • Store leftovers in the fridge or freezer and enjoy for days.