Tuscan White Bean Soup -

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
6 cups vegetable or chicken broth
3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
2 cups fresh kale or spinach, chopped
Salt and pepper, to taste
Optional: Grated Parmesan cheese and crusty bread for serving

Preparation

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.

Step 2: Add Broth and Tomatoes

Pour in the vegetable or chicken broth and the diced tomatoes (with their juices).
Bring the mixture to a boil, then reduce the heat to a simmer.

Step 3: Add the Beans

Stir in the white beans and simmer for 15–20 minutes to let the flavors meld.
Use an immersion blender to puree a portion of the soup directly in the pot for a creamier texture, or mash some of the beans with a fork and stir them back in.

Step 4: Add the Greens

Step 5: Serve

Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with crusty bread.

Tips for Success

Herb Boost: Use fresh rosemary and thyme for an even more aromatic soup.
Make It Creamier: Add a splash of heavy cream or coconut milk for a richer texture.
Freezer-Friendly: This soup freezes well for up to 3 months.

Variations

Protein Addition: Add cooked Italian sausage or shredded chicken for a heartier meal.
Vegetarian Version: Use vegetable broth and skip the Parmesan cheese for a vegan option.
Lemon Zest: Add a squeeze of lemon juice or a bit of zest for brightness.

Why You’ll Love This Soup