Description
A hearty and healthy Tuscan White Bean Soup made with cannellini beans, vegetables, and herbs simmered in a fragrant broth.
Ingredients
2 cans (15 oz) white beans (cannellini or great Northern), drained & rinsed
3 tbsp extra virgin olive oil
1 onion, chopped
1 small shallot, chopped
2 large carrots, peeled & chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried oregano
2 bay leaves
6 cups vegetable broth
2 cups fresh spinach or kale, chopped
Salt & pepper to taste
Red pepper flakes for serving
Grated Parmesan cheese, optional
Instructions
1. Heat olive oil over medium heat in a large soup pot. Add onion, shallot, carrots, and celery; sauté 5–7 minutes until softened.
2. Add garlic, rosemary, thyme, oregano, and bay leaves; cook 1–2 minutes.
3. Add beans and broth, bring to boil, then simmer 20 minutes.
4. Remove 2 cups of soup (avoid bay leaves), blend until smooth, and return to pot.
5. Remove bay leaves, season with salt and pepper, add greens; simmer 5–10 minutes.
6. Serve with Parmesan and red pepper flakes.
Notes
For a creamier soup, blend more or mash beans.
Use kale instead of spinach for a heartier texture.
Vegan option: skip Parmesan or use a dairy-free version.
Freezes well up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian