🥣 Tuscan White Bean Soup
✨ Description
This hearty Italian-inspired soup features creamy white beans, garlic, herbs, and vegetables simmered in a rich broth. It’s comforting yet healthy—perfect for chilly days or a light, satisfying meal.
🛒 Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, chopped
- 1 can (15 oz) white beans (cannellini), drained & rinsed
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup crushed tomatoes (optional)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- Salt & black pepper to taste
- 1–2 cups fresh spinach or kale
- 1 tbsp lemon juice
- Fresh parsley (for garnish)
👩🍳 Instructions
1. Sauté the Base
- Heat olive oil in a pot over medium heat.
- Add onion, carrot, and celery. Cook 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute.
2. Build the Soup
- Add beans, broth, crushed tomatoes (if using), and seasonings.
- Bring to a gentle simmer.
3. Simmer
- Let cook for 15–20 minutes to develop flavor.
- Lightly mash some beans for a thicker, creamy texture.
4. Add Greens
- Stir in spinach or kale and cook until wilted (2–3 minutes).
5. Finish
- Add lemon juice and adjust seasoning.
- Garnish with fresh parsley.
🍽️ Serving Suggestions
- Serve with crusty bread or garlic toast 🥖
- Drizzle with olive oil for extra richness
- Sprinkle with Parmesan cheese for a savory finish
💡 Tips & Variations
- Add cooked chicken or sausage for extra protein
- Use fresh herbs instead of dried for brighter flavor
- Blend half the soup for a creamy consistency
- Add pasta (like small shells) for a heartier version
❓ Q & A
Q: Can I use dried beans?
Yes—soak overnight and cook before adding to the soup.
Q: Is this freezer-friendly?
Absolutely! Freeze up to 2–3 months.
Q: How can I make it thicker?
Mash more beans or blend part of the soup.
Q: Is it vegan?
Yes—just use vegetable broth and skip cheese.
