Description

A comforting and hearty Tuscan White Bean Soup recipe that is packed with flavorful vegetables and beans. This vegetarian soup is easy to make and perfect for a cozy meal.

Ingredients

Vegetable Base:

2 tablespoons olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced

Seasonings and Broth:

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 cups vegetable broth

Beans and Greens:

2 (15-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can diced tomatoes with juices
2 cups chopped kale or spinach
1 tablespoon lemon juice

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Instructions

Saute Vegetables: Heat olive oil in a large pot. Cook onion, carrots, and celery until softened.
Add Seasonings: Stir in garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Cook until fragrant.
Cook Soup: Pour in broth, beans, and tomatoes. Simmer for 20–25 minutes.
Add Greens: Stir in kale and cook until wilted. Finish with lemon juice.
Serve: Adjust seasoning and enjoy with crusty bread.

Notes

For a creamier texture, blend half of the soup.
Add cooked sausage or pancetta for a non-vegetarian option.