Tuscan White Bean Soup Made with Simple Ingredients
A rustic one-pot Tuscan White Bean Soup with creamy cannellini beans, tender vegetables, herbs, and hearty greens in a savory, nourishing broth. Naturally vegetarian and perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 cans cannellini beans, drained and rinsed
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
2 tbsp tomato paste
4 cups vegetable broth
1 tsp chopped fresh rosemary (or ½ tsp dried)
½ tsp dried thyme
Salt and pepper to taste
2 cups chopped kale or spinach
2 tbsp olive oil
Optional: lemon juice, parsley, Parmesan for garnish
Instructions
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Heat olive oil in a large pot. Sauté onion, carrots, and celery 8–10 mins until soft.
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Add garlic, rosemary, and thyme. Cook 1 min until fragrant.
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Stir in tomato paste and cook 2 mins more.
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Add beans and broth. Season with salt and pepper. Simmer 20–25 mins.
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Stir in greens and cook 5 mins until wilted.
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Taste and adjust seasoning. Add lemon juice or drizzle of oil if desired.
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Serve hot with optional garnishes.
Notes
Blend a portion of the soup for creaminess. Use dried beans if preferred. Freeze extras for easy future meals.