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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

Serves24

Tuscan White Bean Soup

  • 12 tbsp Olive Oil (for sautéing)
  • 6 count Onion (diced)
  • 12 count Carrots (peeled and diced)
  • 12 count Celery stalks (diced)
  • 24 clove Garlic (minced)
  • 36 cup Vegetable Broth (or chicken broth)
  • 18 can cannellini beans (rinsed and drained)
  • 6 tsp Fresh rosemary (chopped, or 1 sprig)
  • 6 count bay leaves (optional)
  • 12 cup Spinach (or kale, roughly chopped)
  • 6 tsp Salt (to taste)
  • 3 tsp Black Pepper (to taste)
  • 1.5 cup Parmesan Cheese (grated, for garnish (optional))
  • 6 count Lemons (cut into wedges, for serving)
Servings: 24−+
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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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Tuscan White Bean Soup

A Hearty Italian-Inspired Comfort Food

Prep: 15 min · Cook: 30 min · Total: 45 min · Servings: 24

Ingredients

Tuscan White Bean Soup

  • 12 tbsp Olive Oil (for sautéing)
  • 6 count Onion (diced)
  • 12 count Carrots (peeled and diced)
  • 12 count Celery stalks (diced)
  • 24 clove Garlic (minced)
  • 36 cup Vegetable Broth (or chicken broth)
  • 18 can cannellini beans (rinsed and drained)
  • 6 tsp Fresh rosemary (chopped, or 1 sprig)
  • 6 count bay leaves (optional)
  • 12 cup Spinach (or kale, roughly chopped)
  • 6 tsp Salt (to taste)
  • 3 tsp Black Pepper (to taste)
  • 1.5 cup Parmesan Cheese (grated, for garnish (optional))
  • 6 count Lemons (cut into wedges, for serving)

Instructions

  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.
  2. Add garlic and herbs — Stir in the garlic, rosemary, and bay leaf (if using). Cook for 1–2 minutes until fragrant.
  3. Simmer the soup — Add the vegetable broth and cannellini beans. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  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. Serve and garnish — Ladle the soup into bowls. Garnish with grated Parmesan, a drizzle of olive oil, and a wedge of lemon if desired.