Tuscan White Bean Soup (Printable Version)
Creamy white beans simmer with vegetables and herbs in a flavorful Tuscan-style soup.
# What You’ll Need:
→ Main
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 ribs celery, sliced
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon dried thyme
08 - 1 bay leaf
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon kosher salt
11 - 4 cups vegetable broth
12 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
13 - 1 can (14.5 ounces) diced tomatoes
14 - 2 cups chopped kale, stems removed
# Step-by-Step Guide:
01 - Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery, cooking until softened and translucent, about 6 minutes.
02 - Incorporate minced garlic, rosemary, thyme, bay leaf, salt, and pepper. Stir for 1 minute until fragrant.
03 - Pour in vegetable broth, diced tomatoes, and cannellini beans. Stir well to blend ingredients.
04 - Bring contents to a gentle boil, then reduce to a low simmer. Cook uncovered for 20 minutes, allowing flavors to concentrate.
05 - Fold in chopped kale and continue cooking for an additional 4 minutes, or until wilted and tender.
06 - Remove bay leaf and adjust seasoning as needed. Ladle into bowls and serve hot.
# Additional Tips::
01 -
- Ready in under an hour with no fuss
- Packed with vegetables and protein for satisfying nutrition
- Uses mostly pantry staples and simple produce
- Tastes even better on day two after flavors meld
02 -
- Rich in plant-based protein and fiber
- Can be made vegan or vegetarian
- Freezes beautifully and reheats without losing texture
03 -
- Toast bread slices before serving so they soak up broth without turning soggy
- For ultimate flavor blend a scoop of soup base before adding greens and return to the pot for rustic creaminess
- Do not rush the sauté step as this base sets the entire soup apart