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Tuscan White Bean Soup

vegetarian

Tuscan White Bean Soup

A hearty, creamy Tuscan White Bean Soup that's quick, easy, and perfect for weeknight dinners or meal prep.

Prep

15 min

Cook

30 min

Total

45 min

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Ingredients

Serves4
  • 2 tbspOlive Oilfor sautéing
  • 1 countOniondiced
  • 2 countCarrotspeeled and diced
  • 2 countCelery stalksdiced
  • 4 cloveGarlicminced
  • 6 cupVegetable Brothor chicken broth
  • 3 cancannellini beansrinsed and drained
  • 1 tspFresh rosemarychopped, or 1 sprig
  • 1 countbay leafoptional
  • 2 cupSpinachor kale, roughly chopped
  • 1 tspSaltto taste
  • 1/2 tspBlack Pepperto taste
  • 1/4 cupParmesan Cheesegrated, for garnish (optional)
  • 1 countLemoncut into wedges, for serving
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Cooking Instructions

  1. 1

    Sauté the vegetables

    Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
    Tip: Stir frequently to prevent sticking.
  2. 2

    Add garlic and herbs

    Stir in the garlic, rosemary, and bay leaf (if using). Cook for 1–2 minutes until fragrant.
  3. 3

    Simmer the soup

    Add the vegetable broth and cannellini beans. Bring to a boil, then reduce the heat and simmer for 20 minutes.
    Tip: Partially mash some beans with the back of a spoon for a thicker texture.
  4. 4

    Add the greens

    Stir in the spinach (or kale) and cook until wilted, about 2–3 minutes. Season with salt and pepper to taste.
  5. 5

    Serve and garnish

    Ladle the soup into bowls. Garnish with grated Parmesan, a drizzle of olive oil, and a wedge of lemon if desired.

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