Hearty Tuscan White Bean Soup

Rustic, nourishing, and packed with creamy white beans, vegetables, herbs, and rich Italian flavor. Perfect for chilly days or meal prep.

🛒 Ingredients (Serves 6)

Base:

• 2 tbsp olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

Soup:

• 3 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

• 4 cups vegetable broth (or chicken broth)

• 1 cup diced tomatoes (fresh or canned)

• 1 bay leaf

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

Finishing:

• 2 cups chopped kale or spinach

• 1 tbsp lemon juice

• ¼ cup grated Parmesan (optional)

• Fresh parsley for garnish

👩‍🍳 Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery.

3. Cook 5–7 minutes until softened.

4. Add garlic, thyme, oregano, and red pepper flakes.

5. Cook 30 seconds until fragrant.

Step 2: Add Beans & Broth

1. Stir in white beans, broth, diced tomatoes, bay leaf, salt, and pepper.

2. Bring to a gentle boil.

3. Reduce heat and simmer 15–20 minutes.

Step 3: Blend for Creaminess (Optional but Recommended)

• Remove 1–2 cups of soup.

• Blend until smooth.

• Stir back into pot for a thicker, creamier texture.

(Or use an immersion blender briefly.)

Step 4: Add Greens

1. Stir in kale or spinach.

2. Simmer 3–5 minutes until wilted.

Step 5: Finish & Serve

1. Remove bay leaf.

2. Stir in lemon juice.

3. Taste and adjust seasoning.

4. Top with Parmesan and fresh parsley.

🍞 Serving Suggestions

Serve with:

• Crusty sourdough bread

• Garlic toast

• Grilled cheese sandwich

• Drizzle of extra virgin olive oil.