Description
Tuscan White Bean Soup is a hearty, comforting dish made with white beans, vegetables, and herbs, often served with a drizzle of olive oil and crusty bread. It’s a simple, healthy meal that’s perfect for any season, offering rich, savory flavors with a touch of Italian flair.
Ingredients
Scale
- 2 cups dried white beans (like cannellini or great northern), soaked overnight and drained, or 4 cups canned beans, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable or chicken broth
- 1 bay leaf
- Salt and pepper to taste
- 1 can (14.5 oz) diced tomatoes (optional)
- 2 cups spinach or kale (optional for extra greens)
- 1/2 cup Parmesan cheese, grated (optional, for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Stir in the thyme and rosemary, then add the soaked beans (or canned beans), broth, and bay leaf. Bring to a boil.
- Reduce heat to low and simmer for 1-1.5 hours (if using dried beans) or 30 minutes (for canned beans), until beans are tender and the soup has thickened.
- If using, add the diced tomatoes and greens (spinach or kale). Simmer for another 5-10 minutes until the greens are wilted.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve hot, drizzled with olive oil and topped with grated Parmesan cheese.
Notes
- For a richer soup: Blend a portion of the soup and then return it to the pot for a creamier texture.
- Freezing: This soup freezes well, so feel free to make a big batch for later.
- Flavor enhancements: Add a splash of lemon juice or vinegar just before serving to brighten the flavors.
Keywords: Tuscan White Bean Soup