Description
Looking for the perfect cozy meal that’s both nourishing and satisfying? This Tuscan White Bean Soup is your answer. A rustic Italian classic, this hearty soup features creamy cannellini beans, vibrant vegetables, and aromatic herbs all simmered together to create a flavor-packed bowl of comfort. Whether you’re searching for an easy dinner, quick lunch, or healthy snack, this soup fits the bill with its wholesome ingredients and soul-warming qualities. It’s a go-to for cold nights, meatless Mondays, or when you just need a comforting, fuss-free recipe in your weekly meal rotation.
With just a few pantry staples, this easy recipe delivers bold flavors, smooth texture, and an irresistible aroma. It’s also naturally vegan, dairy-free, and high in fiber—perfect for anyone craving nutritious yet delicious food ideas.
Ingredients
2 tablespoons olive oil
1 yellow onion, finely diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup water
1 cup chopped kale or spinach (optional)
2 tablespoons chopped fresh parsley
Juice of half a lemon
Optional: grated Parmesan or vegan cheese for topping
Crusty bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until soft.
- Add garlic, thyme, rosemary, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Stir in cannellini beans, vegetable broth, and water. Season with salt and pepper.
- Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes.
- Use an immersion blender to partially blend the soup for a creamy consistency while keeping some beans whole. Alternatively, blend 2 cups and return to the pot.
- Stir in chopped kale or spinach and simmer for 5 minutes until wilted.
- Turn off the heat and add lemon juice. Taste and adjust seasoning.
- Garnish with parsley and optional cheese. Serve hot with crusty bread.