Name: Tuscan White Bean Soup
Prep time: 8 min
Cook time: 2 h
Total time: 2 h 8 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups dried cannellini beans (or 3 cans white beans, drained and rinsed); 6 cups low-sodium chicken or vegetable broth; 2 tablespoons extra virgin olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 2 celery stalks, diced; 2 medium carrots, peeled and diced; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf; 1/4 teaspoon red pepper flakes (optional); Salt to taste; Freshly ground black pepper to taste; 2 cups chopped kale or Swiss chard; Freshly grated Parmesan cheese for serving; Crusty bread, for dipping

Tuscan White Bean Soup

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Warm up with our Tuscan White Bean Soup recipe that comforts your soul and boosts your health with every hearty spoonful

Author: molly
Prep Time: 8 minutes
Cook Time: 2 hours
Total Time: 2 hours 8 minutes
Yield: 6 servings
Category: Soup
Cuisine: Italian

Ingredients

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2 cups dried cannellini beans (or 3 cans white beans, drained and rinsed)

6 cups low-sodium chicken or vegetable broth

2 tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

3 garlic cloves, minced

2 celery stalks, diced

2 medium carrots, peeled and diced

1 sprig fresh rosemary

2 sprigs fresh thyme

1 bay leaf

1/4 teaspoon red pepper flakes (optional)

Salt to taste

Freshly ground black pepper to taste

2 cups chopped kale or Swiss chard

Freshly grated Parmesan cheese for serving

Crusty bread, for dipping

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Instructions

Prep your beans. If you’re using dried cannellini beans, soak them overnight in cold water.

Sauté the veggies. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots. Stir occasionally for about 8 minutes until the onions turn translucent and the veggies soften.

Add garlic and herbs. Toss in minced garlic, fresh rosemary, thyme, and the bay leaf. Cook for 2 more minutes, stirring so the garlic doesn’t brown.

Prepare to simmer. Drain your soaked beans and add them to the pot (or canned beans if you’re using those). Cover with the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce to a simmer.

Slow cook until tender. Let it simmer, partially covered, for 1.5 to 2 hours if using dried beans, or about 30 minutes with canned beans, until the beans are tender and creamy.

Final touches. Remove the herb sprigs and bay leaf. Stir in the chopped kale or Swiss chard and cook for 5 to 7 minutes until the greens wilt but maintain some texture. Add red pepper flakes if desired, then season with salt and pepper.

Serve it up! Ladle into warm bowls, drizzle a little olive oil, and sprinkle freshly grated Parmesan cheese on top.

Notes

Tuscan White Bean Soup is a warm and earthy recipe featuring cannellini beans, fresh herbs, and vegetables. This comforting soup delivers deep flavors with a simple ingredient list, making it a soul-soothing meal perfect for chilly evenings.

Find it online: https://mekara.info/tuscan-white-bean-soup-recipe/