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Tuscan White Bean Soup

Tuscan White Bean Soup
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Tuscan White Bean Soup is a hearty and soul-warming dish blending creamy cannellini beans, fresh herbs, and rich vegetable broth into a comforting Italian classic. Perfect for chilly evenings or anytime you crave a nourishing, flavorful meal with authentic Tuscan charm.

Ingredients

Scale

Beans and Broth

  • 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
  • 6 cups vegetable or chicken broth

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Herbs and Seasonings

  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Optional Additions

  • 1–2 cups baby spinach or kale
  • Meat option: 4 oz pancetta, Italian sausage, or shredded chicken
  • Spicy option: crushed red pepper flakes or chopped jalapeños, to taste
  • Extra veggies: diced potatoes, zucchini, or tomatoes, as desired
  • Garnish: freshly chopped parsley, shaved Parmesan cheese, lemon wedges

Instructions

  1. Sauté the Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté gently for about 5-7 minutes until the vegetables are softened and fragrant, creating the flavorful base characteristic of Tuscan cuisine.
  2. Add Beans and Herbs: Stir in the drained cannellini beans followed by the fresh rosemary and thyme sprigs. Allow the herbs to bloom in the warmth of the pot, releasing their signature Tuscan aroma.
  3. Pour in Broth and Simmer: Add the vegetable or chicken broth to the pot and bring to a gentle boil. Reduce the heat to low and let simmer uncovered for about 20 minutes, allowing the flavors to meld and deepen.
  4. Season and Add Greens: Season the soup with sea salt and freshly cracked black pepper to taste. If using, stir in baby spinach or kale and let them wilt slightly in the hot broth to add freshness and nutrients.
  5. Finish and Serve: Remove the soup from heat and drizzle with extra virgin olive oil for a silky finish. Serve warm, optionally garnished with parsley, shaved Parmesan, or a swirl of olive oil, alongside crusty bread or your favorite side.

Notes

  • Use overnight-soaked dried beans to reduce cooking time and improve texture.
  • Fresh rosemary and thyme are preferable over dried herbs for authentic flavor.
  • Simmer the soup gently to develop rich, layered flavors.
  • Reserve extra broth to adjust the soup’s consistency as desired.
  • Finish with a drizzle of quality olive oil to brighten flavors and add silky texture.
  • Canned beans can be used as a convenient shortcut—rinse thoroughly to reduce sodium.
  • This soup is naturally gluten-free when using gluten-free broth and avoiding gluten-containing sides.
  • Meat options like pancetta, sausage, or shredded chicken add smoky and savory depth.
  • Reheat gently and add broth or water if soup thickens upon storage.
  • Store leftovers in airtight containers refrigerated up to 4 days or freeze up to 3 months.

Nutrition

Keywords: Tuscan white bean soup, Italian soup, cannellini beans, hearty soup, gluten free soup, vegetarian soup, comfort food, Tuscan herbs

Find it online: https://marycorner.com/tuscan-white-bean-soup/