🍲 Hearty Tuscan White Bean Soup (Mediterranean-Style)
This Hearty Tuscan White Bean Soup is cozy, nourishing, and bursting with classic Mediterranean flavors. Loaded with creamy white beans, aromatic herbs, garlic, and vegetables, it’s the kind of soul-warming soup that keeps you full, satisfied, and coming back for more all season long.
🕒 Prep & Cook Time
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Prep: 10 minutes
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Cook: 30 minutes
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Total: 40 minutes
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Serves: 4–6
🧾 Ingredients
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3 tbsp extra-virgin olive oil
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp dried rosemary (or 1 tsp fresh, chopped)
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¼ tsp chili flakes (optional)
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Salt & black pepper, to taste
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2 cans (400 g / 15 oz each) cannellini or great northern beans, drained & rinsed
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4 cups vegetable broth (or low-sodium chicken broth)
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1 cup crushed tomatoes (or diced tomatoes)
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1 bay leaf
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2 cups fresh spinach or Tuscan kale, chopped
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1 tbsp fresh lemon juice
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2 tbsp fresh parsley or basil, chopped
Optional Toppings:
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Grated Parmesan or Pecorino Romano
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Drizzle of olive oil
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Crusty whole-grain bread
👩🍳 Instructions
1️⃣ Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until soft and fragrant.
2️⃣ Add Aromatics
Stir in garlic, oregano, thyme, rosemary, and chili flakes. Cook for 30 seconds until aromatic.
3️⃣ Simmer the Soup
Add beans, broth, crushed tomatoes, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
4️⃣ Make It Creamy (Optional but Classic)
Use an immersion blender to blend 1–2 cups of the soup directly in the pot, then stir back in for a naturally creamy texture.
5️⃣ Finish with Greens
Add spinach or kale and simmer for 3–5 minutes until wilted. Remove bay leaf.
6️⃣ Brighten & Serve
Stir in lemon juice and fresh herbs. Taste and adjust seasoning. Serve hot with toppings of choice.
🌿 Mediterranean Nutrition Notes
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Plant-based protein & fiber: White beans keep you full longer
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Heart-healthy fats: Olive oil supports cardiovascular health
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Anti-inflammatory herbs: Rosemary, oregano, and thyme add depth and benefits
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Naturally creamy: No cream needed—just blended beans
❓ Q & A
Q: Can I make this soup vegan?
A: Yes! Use vegetable broth and skip cheese toppings.
Q: Can I add protein?
A: Absolutely. Add shredded chicken, turkey sausage, or Italian chicken sausage for extra heartiness.
Q: How long does it last in the fridge?
A: Store in an airtight container for up to 4 days. Flavors improve over time.
Q: Can I freeze this soup?
A: Yes. Freeze for up to 3 months. Thaw overnight and reheat gently.
Q: What beans work best?
A: Cannellini beans are classic, but navy or great northern beans work well too.
