There’s something about the first bite of this Tuscan White Bean Soup that feels like a quiet conversation with an old friend. The aroma of garlic and herbs fills the kitchen, mingling with the soft simmer of vegetables dancing in olive oil. It’s not just a soup; it’s a moment—a pause from the rush, a chance to savor the simple, earthy flavors that remind you of slow afternoons in sunlit Italian villages.
One evening, after a long day, I found myself drawn to the kitchen by the soup’s inviting scent. The warmth of the broth seeped into my hands as I wrapped them around the bowl, the tender cannellini beans and wilted spinach offering gentle, comforting bites. Each spoonful was a little escape, a reminder that some meals are meant to be savored slowly, filling more than just the stomach.
- Rich, creamy texture with a perfect balance of herbs and spice.
- Hearty enough to satisfy but light enough for any season.
- Fresh spinach adds a vibrant touch, boosting both flavor and nutrition.
- Simple pantry staples come together in a rustic, authentic Italian way.
- Great for leftovers, evolving in flavor after a day in the fridge.
If you’re worried about time, this soup is forgiving—it simmers gently while you unwind, and the partial blending creates a lovely, cozy consistency without fuss. Plus, the touch of fresh parsley at the end makes it feel special without extra effort.
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Tuscan White Bean Soup
- Total Time: 1 hour
- Yield: 6
Description
A hearty and comforting Tuscan White Bean Soup featuring creamy cannellini beans, fresh vegetables, and aromatic herbs simmered to perfection. This rustic Italian soup is perfect for a cozy meal.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
4 cups low sodium vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh spinach, chopped
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving (optional)
Instructions
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
Add the minced garlic, dried thyme, dried rosemary, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the vegetable broth, then add the drained cannellini beans, diced tomatoes with their juice, and the bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf. Using an immersion blender, partially puree the soup to thicken it while leaving some beans and vegetables whole for texture. Alternatively, transfer about half the soup to a blender, puree, and return to the pot.
Add salt and freshly ground black pepper to taste.
Stir in the chopped fresh spinach and cook for an additional 5 minutes until the spinach is wilted.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
FAQ
Can I make this soup vegan? Absolutely. Just skip the Parmesan topping or use a plant-based alternative, and the soup remains full of flavor.
What’s the best way to store leftovers? Keep it in an airtight container in the fridge for up to four days. Reheat gently, adding a splash of broth if it thickens too much.
Can I freeze this soup? Yes, freezing works well. Just thaw overnight in the fridge before warming it up.
Can I substitute the beans? Cannellini beans are ideal for creaminess, but white kidney or great northern beans work nicely, too.
When you’re ready to bring a taste of Tuscany to your table, this soup awaits. Cozy up with a bowl, and let the comforting flavors carry you through any chilly evening.