Hearty Tuscan White Bean Soup
Hearty Tuscan White Bean Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes, optional
For the Beans and Broth
- 2 canned cannellini beans, 15-ounce cans, rinsed and drained
- 1 diced tomatoes, 14.5-ounce can, undrained
- 4 cups vegetable broth
- 5 ounces fresh spinach, roughly chopped, or kale
For Finishing and Serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup Parmesan cheese, grated, for serving
- crusty bread, as needed, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 2
Stir in the minced garlic, dried rosemary, dried sage, and red pepper flakes (if using). Cook for 1 minute more, until the aromatics are fragrant.
⏱️ 1 min
- 3
Add the rinsed and drained cannellini beans, undrained diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld and deepen.
⏱️ 20 min
- 5
Stir in the fresh spinach (or kale) and cook for 2 to 3 minutes, or until the greens have wilted. If the soup appears too thick, you may add 1/2 to 1 cup of water or additional broth to reach your desired consistency.
⏱️ 3 min
- 6
Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min
- 7
Ladle the hot Tuscan white bean soup into bowls. Serve immediately, garnished with grated Parmesan cheese and a side of crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Tuscan White Bean Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes, optional
For the Beans and Broth
- 2 canned cannellini beans, 15-ounce cans, rinsed and drained
- 1 diced tomatoes, 14.5-ounce can, undrained
- 4 cups vegetable broth
- 5 ounces fresh spinach, roughly chopped, or kale
For Finishing and Serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup Parmesan cheese, grated, for serving
- crusty bread, as needed, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 2
Stir in the minced garlic, dried rosemary, dried sage, and red pepper flakes (if using). Cook for 1 minute more, until the aromatics are fragrant.
⏱️ 1 min - 3
Add the rinsed and drained cannellini beans, undrained diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld and deepen.
⏱️ 20 min - 5
Stir in the fresh spinach (or kale) and cook for 2 to 3 minutes, or until the greens have wilted. If the soup appears too thick, you may add 1/2 to 1 cup of water or additional broth to reach your desired consistency.
⏱️ 3 min - 6
Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min - 7
Ladle the hot Tuscan white bean soup into bowls. Serve immediately, garnished with grated Parmesan cheese and a side of crusty bread for dipping.
⏱️ 1 min