🌿 Hearty Tuscan White Bean Soup (Mediterranean)

A cozy, protein-packed soup made with creamy white beans, vegetables, herbs, and olive oil.

🥘 Ingredients (4–6 servings)

Base

2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
3–4 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced

Beans & Broth

2 cans (400g each) canned white beans (cannellini), drained
or 2 cups cooked white beans
4 cups vegetable or chicken broth
1 cup water (optional for consistency)

Herbs & Flavor

1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt & black pepper to taste
½ tsp chili flakes (optional)

Tomatoes & Greens

1 can (400g) crushed tomatoes or 1 cup fresh diced tomatoes
2 cups chopped spinach or kale

Optional Mediterranean Add-ins

½ cup cooked small pasta (ditalini)
¼ cup grated Parmesan (or a sprinkle on top)
Squeeze of lemon
Basil or parsley for garnish

👩‍🍳 Instructions

1. Sauté the vegetables

Heat olive oil in a pot over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened.

2. Add garlic & herbs

Stir in minced garlic, oregano, thyme, rosemary, chili flakes, and bay leaf. Cook 1 minute until fragrant.

3. Add beans & tomatoes

Add:

White beans
Crushed tomatoes

Stir to coat everything with flavor.

4. Add broth & simmer

Pour in broth (and water if needed).
Bring to a boil, then lower heat and simmer for 20 minutes.

5. Thicken the soup (Tuscan style)

Use a spoon to mash ½ cup of the beans in the pot.
This makes the soup naturally creamy without cream.

6. Add greens

Stir in spinach or kale. Cook 5 more minutes.

7. Finish with Mediterranean touches