Tuscan White Bean Soup (Print Version)

Hearty Tuscan white bean soup with fresh vegetables and herbs, accompanied by crisp garlic bread.

# What You’ll Need:

→ For the Soup

01 - 2 tablespoons extra virgin olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 1/2 teaspoon dried chili flakes, optional
09 - 2 cans (15 oz each) cannellini beans, drained and rinsed
10 - 1 can (14.5 oz) diced tomatoes
11 - 4 cups vegetable broth
12 - 2 cups chopped fresh spinach or kale
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon fresh lemon juice, optional

→ For the Garlic Bread

16 - 1 baguette or Italian loaf, sliced
17 - 4 tablespoons unsalted butter, softened
18 - 2 garlic cloves, finely minced
19 - 1 tablespoon fresh parsley, chopped
20 - Pinch of salt

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 7 minutes until vegetables soften.
02 - Add minced garlic, thyme, rosemary, and chili flakes to the pot. Cook for 1 minute until fragrant.
03 - Stir in cannellini beans and diced tomatoes. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
04 - Add spinach or kale and simmer for an additional 5 minutes until greens are wilted. Season with salt, pepper, and lemon juice if desired.
05 - While soup simmers, preheat oven broiler. In a small bowl, combine softened butter, minced garlic, parsley, and a pinch of salt.
06 - Spread garlic butter mixture over bread slices. Arrange on a baking sheet and broil for 2 to 3 minutes until golden and fragrant.
07 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with garlic bread on the side.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • Canned beans mean zero guilt and maximum convenience without sacrificing that homemade soul.
  • The garlic bread is non-negotiable for soaking up every last drop of broth and herb-infused goodness.
02 -
  • Don't skip rinsing the canned beans or you'll end up with murky, starchy broth instead of that clear, beautiful liquid you're after.
  • If you want a creamier texture without cream, mash a handful of cooked beans against the side of the pot before serving, or use an immersion blender to gently puree about a third of the soup.
03 -
  • Save a Parmesan rind and toss it into the pot while simmering for a depth of flavor that makes people swear you added cream when you didn't.
  • If you want brightness and someone's avoiding lemon, a splash of white wine vinegar does the same job with a different character.
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