Tuscan Style White Bean Soup
Warm, hearty, and bursting with rustic flavors, Tuscan-Style White Bean Soup is the ultimate comfort food. This classic Italian-inspired recipe combines tender white beans, vibrant vegetables, fragrant herbs like rosemary and thyme, and nutrient-packed greens like spinach or kale, all simmered to perfection in a savory vegetable broth. A hint of diced tomatoes adds a subtle tang, while a drizzle of olive oil ties it all together. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy weekends. Serve it with crusty bread for dipping and a sprinkle of Parmesan cheese for the perfect finishing touch. Whether you're craving a nourishing vegan dinner (omit the cheese) or looking for an easy meal prep option, this wholesome soup will satisfy every time! Keywords: Tuscan white bean soup, easy soup recipes, Italian vegan soup, comforting soup recipe, healthy vegetable soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 cups canned white beans (Cannellini or Great Northern), drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup canned diced tomatoes
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 cups baby spinach or kale
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 4 slices crusty bread, for serving (optional)
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the white beans, vegetable broth, diced tomatoes, rosemary, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
After simmering, stir in the baby spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and serve hot. Top with grated Parmesan cheese, if desired. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 6322 mg | 275% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 33.5 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1362 mg | 105% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4940 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
