There’s something about a bowl of Tuscan White Bean Soup that feels like a warm hug on a chilly day. It’s not just the rich flavors but the way it fills the kitchen with the earthy aroma of rosemary and thyme simmering alongside garlic and fresh vegetables. It’s the kind of dish that makes you pause, take a deep breath, and settle into the moment.
I remember the first time I made this soup on a rainy afternoon. The soft clatter of raindrops against the window mingled with the gentle simmering sounds from the stove. As the kale wilted into the broth and the beans softened perfectly, the kitchen transformed into a cozy refuge. Ladling the soup into bowls, topped with a sprinkle of freshly grated Parmesan and chopped parsley, every spoonful was a quiet celebration of comfort and home.
- Hearty and filling without feeling heavy.
- Rich, aromatic herbs give it a comforting depth.
- Fresh kale adds a vibrant touch and nutrition.
- Perfect for batch cooking and enjoying leftovers.
- Simple ingredients come together for a truly satisfying meal.
If you’re worried about time, this soup really lets you do other things while it simmers. It’s one of those easy, hands-off meals that still tastes like you’ve poured love into every bite.
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Tuscan White Bean Soup
- Total Time: 1 hour
- Yield: 6
Description
A hearty and comforting Tuscan White Bean Soup made with cannellini beans, fresh vegetables, and fragrant herbs, perfect for a cozy meal.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
4 cups low sodium vegetable broth
3 cups water
3 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, with juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped fresh kale, tough stems removed
2 tablespoons freshly grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 7 to 8 minutes, until the vegetables are softened.
Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot and cook for 1 minute, stirring frequently until fragrant.
Pour in the vegetable broth and water, then add the cannellini beans and diced tomatoes with their juice.
Stir to combine and bring the soup to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with salt and freshly ground black pepper.
Add the chopped kale to the pot and cook for an additional 5 minutes until the kale is wilted and tender.
Remove the bay leaf from the soup before serving.
Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese and chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
FAQ
Can I use dried beans instead of canned?
Absolutely, but remember to soak and cook them first until tender before adding to the soup.
What can I substitute for kale?
Swiss chard or spinach work well if you prefer something milder.
Is this soup freezer-friendly?
Yes, it freezes beautifully for up to three months. Just thaw overnight before reheating gently.
Can I make it vegan?
Skip the Parmesan garnish or use a vegan cheese alternative to keep it plant-based.
Ready to cozy up with a bowl? Save this recipe and let the warmth of Tuscan flavors brighten your day.