Add protein: Add cooked Italian sausage (if not vegan diet), chicken, or pancetta for a heartier meal. For a vegan option, add cooked lentils or diced smoked tofu.

and comforting meal.

Imagine creamy cannellini beans mingling with tender vegetables, all infused with the fragrant aromas of garlic, rosemary, and thyme.

This soup is a taste of Tuscany, bringing the warmth and rustic charm of Italian cuisine to your table.

It's a hearty and satisfying dish, perfect for a chilly evening, a light lunch, or whenever you crave a taste of home-cooked goodness.

This recipe is not only delicious but also incredibly easy to make, making it a great option for busy weeknights.

Why You'll Love This Recipe

Authentic Tuscan Flavors: This recipe captures the essence of Tuscan cuisine, emphasizing simple, fresh ingredients and robust flavors.

Hearty and Satisfying: Cannellini beans provide protein and fiber, making this soup incredibly filling and satisfying.

Easy and Quick: With minimal prep time and straightforward cooking steps, this soup is perfect for busy weeknights.

Healthy and Nutritious: Packed with plant-based protein, fiber, and vitamins, this soup is a healthy and delicious choice.

Versatile and Customizable: Easily adapt the recipe to your liking by adding your favorite vegetables, protein, or spices.

Ingredients:

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional, for a little heat)
2 (15-ounce) cans of cannellini beans, drained and rinsed
6 cups vegetable broth (or chicken broth for a non-vegetarian diet option)
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Crusty bread for serving (optional)

Directions:

Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 7-10 minutes.

Step 2: Add Garlic and Herbs
Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using). Cook for another minute, stirring frequently, until fragrant.

Step 3: Add Beans, Broth, and Tomatoes
Add the drained and rinsed cannellini beans, vegetable broth (or chicken broth), and diced tomatoes (undrained) to the pot. Stir well to combine. Add the bay leaf.

Step 4: Simmer
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for at least 30 minutes or up to an hour, allowing the flavors to meld and deepen. The longer it simmers, the more flavorful it will become. Stir occasionally.

Step 5: Season and Serve
Remove the bay leaf. Season the stew with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.

Ladle the hot stew into bowls and garnish with fresh chopped parsley, if desired. Serve with crusty bread for dipping, if desired.

Variations:

Add other vegetables: Include other vegetables like kale, spinach, zucchini, or potatoes.

Spice it up: Add more red pepper flakes, a dash of hot sauce, or a pinch of cayenne pepper for a spicier stew.

Add protein: Add cooked italian sausage (if not vegan), chicken, or pancetta for a heartier meal. For a vegan option, add cooked lentils or diced smoked tofu.

Add herbs: Experiment with different herbs, such as oregano or marjoram.

Make it creamy: Stir in a dollop of cream or mascarpone cheese (if not vegan) at the end for a richer and creamier texture. For a vegan creamy version, add a swirl of cashew cream or blended white beans.

Serving and Storage

Serving:

This Tuscan White Bean Soup is best served hot. It can be enjoyed on its own, with crusty bread for dipping, or served over polenta, rice, or quinoa.

It’s delicious topped with a drizzle of olive oil or a sprinkle of Parmesan cheese (if not vegan).

Storage:

Refrigerating Leftovers: Leftover stew can be stored in the refrigerator for up to 4 days. Allow the stew to cool completely before transferring it to an airtight container.

Freezing: This stew freezes well. Portion the cooled stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips for Success

Don't overcrowd the pot: Cook the vegetables in batches if necessary to ensure they brown properly.

Use quality ingredients: Fresh vegetables, good quality canned tomatoes, and a flavorful broth will make a big difference in the taste of the soup.

Simmer for flavor: The longer the stew simmers, the more the flavors will develop and deepen.

Taste and adjust: Always taste the stew before serving and adjust the seasonings as needed.

Add a Parmesan rind: If you're not vegan, adding a Parmesan cheese rind to the simmering soup adds a subtle but delicious umami flavor. Remove the rind before serving.

FAQs

Can I use dried beans?

Yes, you can use dried beans. You will need to soak them overnight and cook them separately before adding them to the stew.

Can I freeze this stew?

Yes, this stew freezes well.

How do I make this stew thicker?

You can thicken the stew by mashing some of the beans against the side of the pot or by adding a slurry of cornstarch and water.

What if I don't have fresh herbs?

You can use dried herbs, but fresh herbs are preferred for their brighter flavor. Use about half the amount of dried herbs as you would fresh herbs.

Can I use vegetable oil instead of olive oil?

Yes, you can use vegetable oil instead of olive oil, but olive oil adds a distinct flavor that complements the other ingredients.

This Tuscan White Bean Soup is a delicious, easy, and nutritious meal that's perfect for any occasion.

The hearty beans, flavorful vegetables, and aromatic herbs create a satisfying and comforting stew that will warm you from the inside out.

It's a great way to enjoy a taste of Tuscany in your own home.

This soup is a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary.

Enjoy this flavorful and aromatic stew and experience the magic of wholesome, Italian-inspired cooking.

It's a bowlful of comfort and goodness, perfect for a cozy night in.

TUSCAN WHITE BEAN SOUP

Sana Umer

A comforting and flavorful soup featuring white beans, vegetables, and aromatic herbs in a savory broth. It's a classic Tuscan dish that's perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 55

Course Tuscan

Cuisine Italian

Servings 8 people

Calories 350 kcal

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
6 cups vegetable broth or chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
1 bunch kale or spinach, roughly chopped
Salt and pepper to taste
Optional garnishes: crusty bread, a drizzle of olive oil, grated Parmesan cheese

Instructions

Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for a few minutes, until the wine has reduced slightly.
Add broth and beans: Add the vegetable broth (or chicken broth), cannellini beans, and Great Northern beans to the pot. Bring the mixture to a simmer, then reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally.
Add greens: Stir in the roughly chopped kale or spinach. Cook for a few minutes, until the greens have wilted.
Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil, grated Parmesan cheese, and with crusty bread for dipping, if desired.

Notes

Bean Variations: You can use other types of white beans, such as navy beans or lima beans.
Vegetable Variations: Add other vegetables like diced potatoes, zucchini, or tomatoes.
Wine Substitution: If you prefer not to use wine, you can substitute an equal amount of vegetable broth or chicken broth.
Greens: You can use other leafy greens such as Swiss chard or collard greens instead of kale or spinach.
Make-Ahead: This soup is delicious the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: Tuscan white bean soup freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keyword easy soup recipe, hearty soup, Italian soup, Tuscan white bean soup, vegetarian soup, white bean soup