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Best Tuscan White Bean Soup

A creamy and hearty soup filled with white beans and vegetables, perfect for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans white beans (such as cannellini or great northern), drained and rinsed
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups kale or spinach, chopped
  • to taste Salt and pepper
  • Olive oil for drizzling
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion, carrots, and celery, and sauté until the vegetables are soft, about 5-7 minutes.
  3. Stir in the minced garlic and sauté for another minute until fragrant.
  4. Add the drained white beans, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  5. Add the chopped kale or spinach and cook for an additional 5-10 minutes until greens are wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot, drizzled with olive oil and garnished with fresh parsley if desired.

Notes

Leftovers keep well in the fridge for 3-5 days. Freeze for up to 3 months. For a creamier texture, blend a portion of the soup and mix it back in.