There’s something about a chilly evening that makes you crave a bowl of warmth, something that wraps you up like a soft blanket. That’s exactly what this Tuscan White Bean Soup does. It’s not just food; it’s a moment of comfort in a bowl, with the earthy aroma of garlic and rosemary filling the kitchen as it simmers gently on the stove.
One night, after a long day, I remember coming home to cold air seeping through the windows. The first spoonful of this soup was like a cozy welcome—creamy cannellini beans softened just right, the tender vegetables adding subtle sweetness, and a touch of crushed red pepper giving a whisper of heat. The fresh spinach stirred in at the end added a burst of green, making it feel vibrant and alive. That night, as I sat by the window watching the rain, the soup was more than a meal; it was a pause, a deep breath, a quiet joy.
- Rich, creamy texture thanks to the partial blending of beans
- Herbs like thyme and rosemary bring authentic Tuscan flavor
- Nutritious and filling with fresh vegetables and leafy greens
- Simple enough for weeknight dinners yet elegant for guests
- Comforting warmth perfect for any cool day or night
If you’re worried about complicated cooking, don’t be. This soup comes together easily, and the kitchen fills with such inviting aromas you’ll feel like a seasoned chef in no time.
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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 aromatic herbs. Perfect for a cozy meal packed with flavor and nutrition.
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 fresh parsley, chopped
Grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. 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 heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf. Using an immersion blender, partially blend the soup to your desired consistency, leaving some beans whole for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
Season with salt and freshly ground black pepper to taste.
Stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
Remove from heat and stir in the chopped fresh parsley.
Serve hot, topped with grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
FAQ
Can I make this soup ahead of time? Absolutely. It keeps well in the fridge for up to four days and actually tastes better the next day when the flavors have melded.
Is it possible to freeze this soup? Yes, freezing works great. Just thaw it overnight in the fridge before reheating gently on the stove.
Can I substitute the cannellini beans? You could use great northern or navy beans, but cannellini beans have that perfect creamy texture that makes this soup so special.
Do I have to add Parmesan cheese? It’s optional but highly recommended for a luscious finish and a little extra depth of flavor.
When you’re ready to bring a touch of Tuscany to your table, this Tuscan White Bean Soup is waiting. Save it, print it, and let it become your go-to for those moments when you need a little extra warmth.