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A bowl of Tuscan white bean soup garnished with herbs and spices

Tuscan White Bean Soup

A hearty and nutritious soup featuring protein-rich beans and vibrant greens, perfect for a cozy meal any day of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans white beans (cannellini or navy beans), drained and rinsed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Homemade broth can enhance flavor.
Seasonings & Greens
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • 2 cups kale or spinach, chopped
  • Juice of 1 lemon
  • 1 cup white beans (for serving or added protein)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
Cooking
  1. Add the rinsed white beans, vegetable broth, thyme, rosemary, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
  2. Finally, stir in the chopped kale or spinach and lemon juice; cook for another 5 minutes until the greens are wilted.
  3. Serve hot, alongside rustic bread for dipping.

Notes

Garnish with a splash of olive oil or fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days.