Hearty Tuscan White Bean Soup

Hearty Tuscan White Bean Soup

Mediterranean Comfort in a Bowl

Description

Inspired by traditional Tuscan kitchens, this soup features creamy white beans simmered with olive oil, garlic, vegetables, and fragrant herbs. Finished with a touch of lemon and fresh greens, it’s hearty without being heavy—nourishing, budget-friendly, and naturally plant-forward.

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Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp dried thyme

• ¼ tsp chili flakes (optional)

• 2 cans (400 g each) cannellini or great northern beans, drained & rinsed

• 4 cups vegetable broth (or chicken broth)

• 1 cup water (as needed)

• 1 bay leaf

• Salt & black pepper, to taste

Add at the End

• 2 cups kale or spinach, chopped

• Juice of ½ lemon

• 2 tbsp fresh parsley or basil, chopped

Optional Add-Ins

• ½ cup small pasta or cooked rice

• Parmesan rind (for simmering)

• Cooked sausage or shredded chicken

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Instructions

1. Build the Flavor Base
   Heat olive oil in a large pot over medium heat.
   Sauté onion, carrots, and celery for 5–6 minutes until soft.

2. Add Aromatics
   Stir in garlic, oregano, thyme, and chili flakes. Cook 30 seconds until fragrant.

3. Simmer the Soup
   Add beans, broth, water, bay leaf, salt, and pepper.
   Bring to a gentle boil, then reduce heat and simmer 20–25 minutes.

4. Creamy Texture (Optional but Traditional)
   Mash some beans against the side of the pot or blend 1 cup of soup, then return to pot.

5. Finish Fresh
   Stir in greens and cook 2–3 minutes until wilted.
   Remove bay leaf, add lemon juice and herbs.

6. Serve Warm
   Drizzle with olive oil and add Parmesan if desired 🤍

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Serving Suggestions

• Serve with crusty sourdough or focaccia

• Pair with a simple tomato-cucumber salad

• Enjoy as a light dinner or hearty lunch

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Q & A

Q: Can I make this soup vegan?
A: Yes—it’s naturally vegan if you use vegetable broth and skip Parmesan.

Q: Can I use dried beans instead of canned?
A: Absolutely. Soak and cook 1½ cups dried beans before adding.

Q: How long does it keep?
A: Store in the fridge up to 4 days. Flavor improves overnight!

Q: Can I freeze it?
A: Yes—freeze up to 3 months. Thaw and reheat gently.

Q: How do I make it thicker?
A: Mash more beans or add a small potato while simmering.