Tuscan White Bean Soup Made Simple and Plant-Based
A cozy, rustic Tuscan white bean soup made with creamy cannellini beans, fresh herbs, and hearty vegetables. Naturally vegetarian and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 medium yellow onion, chopped
3–4 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
2 tbsp olive oil
1 tsp dried rosemary
1/2 tsp dried thyme
1 bay leaf
2 cups chopped kale or spinach
Salt and black pepper, to taste
Optional: 1 Parmesan rind, lemon juice for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion 5–6 minutes.
- Add garlic, carrots, and celery. Cook 4–5 minutes.
- Stir in tomatoes, herbs, and bay leaf. Simmer 2 minutes.
- Add broth and beans. Bring to boil, then reduce heat.
- Simmer uncovered for 20–25 minutes. Add Parmesan rind if using.
- Mash some beans for creaminess. Stir in greens and cook 5 more minutes.
- Remove bay leaf (and rind). Season to taste. Serve warm.
Notes
Use fresh herbs if available. Add a squeeze of lemon at the end for brightness. Freezes well.