Go Back
- 2 cups canned white beans (cannellini or great northern), drained and rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 2 medium carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced The main ingredients in this soup create a rich base of flavor. Canned white beans provide creaminess and protein. Olive oil adds a luscious touch. The onion, carrots, and celery bring sweetness and texture. Garlic enhances the aroma and taste. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices For seasoning, I use dried thyme and rosemary. These herbs give the soup a warm, earthy flavor. Vegetable broth adds depth, while diced tomatoes add acidity. Together, they create a savory balance that makes each spoonful delightful. - 1 cup kale, chopped - Salt and pepper for seasoning - Fresh basil for garnish For optional add-ins, I love adding fresh kale. It adds color and nutrients. Adjust salt and pepper to your taste for the perfect seasoning. Fresh basil on top gives a burst of flavor and a lovely finish to your soup. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium diced onion and cook for about 5 minutes. Wait until it turns translucent. - Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. - Add 2 diced medium carrots and 2 diced celery stalks. Cook for 5-7 minutes, stirring often. - Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Stir well to mix. - Pour in 4 cups of vegetable broth. Add 1 can of diced tomatoes with juices and 2 cups of drained white beans. - Stir everything together and bring the soup to a gentle simmer. - Let the soup simmer for 20 minutes, allowing all the flavors to blend. - In the last 5 minutes, stir in 1 cup of chopped kale. Let it wilt into the soup. - Taste your soup and adjust seasoning with salt and pepper as needed. - Serve hot, garnished with fresh basil leaves for a burst of flavor. To boost flavor, I recommend using fresh herbs like basil and parsley. These herbs add brightness to the soup. You can also try adding a pinch of red pepper flakes for warmth. Always taste your soup as you cook. Seasoning it to your liking makes a big difference. For even cooking, use a heavy-bottomed pot. A Dutch oven works great for this soup. When sautéing your onion, aim for a soft texture, not brown. Stir often to prevent sticking. This helps release the flavors. Next, add garlic just until fragrant. Don’t let it burn, or it will taste bitter. If your soup is too thick, simply add more vegetable broth. This will loosen up the texture. Taste it again after adding broth. If it’s too salty, add a little more water or broth. You can also add diced potatoes. They will absorb some saltiness and balance the flavors. {{image_2}} You can easily switch up the beans in this soup. Canned white beans are great, but you can also use black beans or chickpeas. They add a different flavor and texture. Want to add some protein? Try adding sausage or diced chicken. Just cook them first, then add them to the soup. This makes it heartier and more filling. If you want a vegan soup, skip the chicken or sausage. Use vegetable broth instead of chicken broth. This keeps all the great flavors while making it plant-based. For a gluten-free option, check your broth and beans. Most canned beans and veggie broth are gluten-free. Just make sure to read the labels. You can add seasonal vegetables to the soup. In spring, try fresh peas or asparagus. In summer, bell peppers or zucchini work well. They add color and flavor. When it gets colder, add heartier ingredients. Root vegetables like potatoes or parsnips can make the soup warming and filling. Just dice them small so they cook quickly. Store your Tuscan white bean soup in an airtight container. This keeps it fresh and tasty. It lasts in the fridge for about 3 to 4 days. If you want to eat it later, let it cool first. Then, seal the container tightly to avoid spills or odors. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top. This helps when the soup expands. You can freeze it for up to 3 months. When you’re ready to eat, take it out and thaw it in the fridge overnight. For reheating, warm it on the stove over low heat, stirring often, until hot. You can also use a microwave, but stir it every minute for even heating. Pair your soup with crusty bread or a fresh salad. A slice of toasted baguette works great for dipping. You can also serve it with a side of roasted vegetables or a simple green salad. For a fun twist, add some grated cheese on top for extra flavor. Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure the soup cools down before you put it in the fridge. This helps keep the flavors intact. Yes, you can make this soup ahead of time. Making it in advance allows the flavors to blend better. You can easily reheat it when you're ready to eat. This saves time on busy days. I recommend using cannellini or great northern beans for this recipe. Both types have a creamy texture and mild taste. They also soak up flavors well, making your soup even tastier. Yes, this soup is healthy! It is packed with nutrients. The white beans provide protein and fiber. Kale adds vitamins A, C, and K. Plus, the olive oil gives you healthy fats. Overall, it's a nutritious choice for any meal. This blog post covers a simple and tasty Tuscan White Bean Soup. We explored the main ingredients and detailed steps to prepare it. I shared tips to enhance flavor and offered various meal options. We also looked at storage info and answered common questions. This soup is versatile and easy to adjust for your taste. Enjoy making it fresh or as leftovers. Your kitchen will smell great, and you'll love sharing it with others. Cooking doesn’t have to be hard when you follow these steps!

Tuscan White Bean Soup

Experience the warmth of Tuscan Bliss White Bean Soup with this easy recipe! Packed with healthy ingredients like white beans, fresh veggies, and aromatic herbs, this comforting dish is perfect for any occasion. In just 35 minutes, you can create a hearty meal that bursts with flavor.
Print Recipe Pin Recipe

Ingredients
  

2 cups canned white beans (cannellini or great northern), drained and rinsed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

1 cup kale, chopped

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion, and cook for about 5 minutes, or until translucent.

    Stir in the minced garlic, and cook for an additional minute until fragrant.

      Add the diced carrots and celery to the pot, and cook for another 5-7 minutes, stirring occasionally, until they begin to soften.

        Sprinkle in the thyme and rosemary, stirring to combine the herbs with the vegetables.

          Pour in the vegetable broth and add the canned diced tomatoes (with their juices) and white beans. Stir well and bring the soup to a gentle simmer.

            Let the soup simmer for 20 minutes, allowing the flavors to meld together.

              In the last 5 minutes of cooking, stir in the chopped kale, and let it wilt into the soup.

                Taste and adjust seasoning with salt and pepper as needed.

                  Serve hot, garnished with fresh basil leaves for a burst of flavor.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings