Go Back
To create a delicious Tuscan white bean soup, gather these key ingredients: - 1 can (15 oz) of cannellini beans, drained and rinsed - 1 can (15 oz) of diced tomatoes, including their juices - 4 cups of vegetable broth - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 2 large carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon of dried rosemary - 1 teaspoon of dried thyme - 1 bay leaf - 2 cups of fresh kale, stems removed and chopped - 2 tablespoons of extra-virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a role in building a hearty flavor. Cannellini beans bring a creamy texture. The diced tomatoes add a hint of sweetness and acidity. Fresh kale gives a pop of color and nutrition. Garnishes can elevate your soup. Consider these options: - Extra chopped parsley for freshness - A drizzle of olive oil for richness - Crusty bread or garlic toast for dipping These add-ons enhance the meal. They make your soup look appealing and inviting. You can customize your soup with these swaps: - Use navy or great northern beans if you can't find cannellini - Swap vegetable broth for chicken broth for a different flavor - Try spinach instead of kale for a lighter touch These swaps ensure you can enjoy this soup, no matter what you have on hand. The Full Recipe provides easy steps to guide you. Start by gathering all your vegetables. You need onion, garlic, carrots, and celery. Chop the onion finely. Mince the garlic cloves. Peel and dice the carrots. Dice the celery stalks too. This will give your soup a great base. Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft. This should take about 3-4 minutes. Then, stir in the minced garlic, diced carrots, and diced celery. Cook for about 5 minutes. The veggies should be tender but not mushy. Next, add dried rosemary and thyme. Toss in a bay leaf too. Stir for about one minute to let the herbs release their flavor. Pour in the vegetable broth, rinsed cannellini beans, and diced tomatoes with their juices. Mix everything well. Bring the soup to a gentle boil. Once it boils, reduce the heat to low. Let the soup simmer uncovered for 15-20 minutes. This allows all the flavors to meld together. After simmering, remove the bay leaf. Stir in the chopped kale and cook for another 5 minutes. The kale should wilt nicely. Finally, taste your soup and add salt and pepper as needed. Serve it hot and enjoy! For the full recipe, check the earlier section. To boost flavor in your soup, use fresh herbs. Add them toward the end of cooking. This keeps their taste bright. Garlic and onion are key. Sauté them until soft for a rich base. A splash of lemon juice adds a nice zing. You can use a bit of chili for heat. Try adding Parmesan cheese for a savory touch. These simple tweaks make a big difference. If your soup is too thick, add more broth or water. Stir it in a little at a time. This helps you control the texture. For a thicker soup, blend some beans. Use an immersion blender or a regular one. Just blend a little, leaving some beans whole for texture. You can also add more vegetables, like potatoes, to thicken naturally. This soup is great for making ahead. The flavors deepen when it sits. Cook the soup and let it cool. Store it in the fridge for up to three days. You can also freeze it for later. Just make sure to leave out the kale until you reheat. It stays fresh and bright that way. For the full recipe, check the details above. {{image_4}} You can boost your soup with proteins for extra flavor and nutrition. Try adding diced chicken or turkey for a hearty meal. Cook the meat in the pot before adding the vegetables. You can also use cooked sausage for a richer taste. For a vegetarian option, add tofu or tempeh. These proteins will soak up the soup's flavors and make it more filling. I love changing the soup based on what’s in season. In spring, add fresh peas or asparagus for a bright touch. In summer, zucchini or corn can bring a sweet taste. In fall, try butternut squash or sweet potatoes for warmth. You can mix and match to keep it exciting. Just remember to cut the veggies into small pieces for even cooking. Herbs and spices can change the soup's whole vibe. Basil and oregano can bring an Italian twist. If you want some heat, add red pepper flakes. For a smoky flavor, try smoked paprika. Fresh herbs like parsley or cilantro can brighten the dish just before serving. Don't be afraid to taste and adjust as you go. Each herb adds its unique charm to this classic soup. You can find the full recipe [here](#). After you make your Tuscan white bean soup, let it cool down. Once cool, transfer it to an airtight container. Place the container in the fridge. The soup stays fresh for about 4 to 5 days. To keep the flavors strong, seal it well. If you notice any skin on the soup, just stir it before serving. For longer storage, freezing works great. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. When using bags, remove as much air as possible. Label the bags with the date. You can freeze the soup for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat your soup, pour it into a pot. Heat it over medium heat, stirring often. If it seems too thick, add a little water or broth. You can also use the microwave. Place the soup in a microwave-safe bowl, cover it, and heat in short bursts. Stir after each burst to warm it evenly. Enjoy your warm, hearty soup with fresh bread or a sprinkle of parsley from your Full Recipe! You can enjoy Tuscan White Bean Soup with several tasty sides. Here are my favorites: - Crusty bread - Garlic toast - A fresh green salad - Parmesan cheese for sprinkling These options add a nice texture and flavor to your meal. I love dipping bread into the soup. It makes every bite better. Yes, you can make this soup in a slow cooker. Just follow these steps: 1. Sauté the onions, garlic, carrots, and celery in a pan first. 2. Add all the ingredients to your slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. This method allows all the flavors to blend well. You can walk away while it cooks! Tuscan White Bean Soup can stay fresh in the fridge for about 3-5 days. Store it in an airtight container to keep it tasty. Always check for signs of spoilage before eating. If you have leftovers, you can also freeze the soup for longer storage. Just thaw it overnight before reheating. Enjoy it later without losing flavor! Tuscan White Bean Soup is a delightful dish packed with flavor. We discussed its key ingredients, cooking steps, and ways to make it your own. Remember, you can adjust flavors and even add proteins or vegetables. Plus, smart storage will keep your soup fresh longer. Experiment with this recipe to find the perfect taste for you. Whether on a busy night or for meal prep, this soup is a winner. Enjoy making it, and share it with family and friends!

Tuscan White Bean Soup

Warm up with a bowl of Hearty Tuscan White Bean Soup that’s packed with flavor and nutrition! This comforting soup combines cannellini beans, fresh kale, and aromatic herbs for a deliciously satisfying meal. Perfect for cozy nights, it's easy to make in just 40 minutes. Check out this recipe for a step-by-step guide, and discover how to create a comforting dish that everyone will love. Click to explore and elevate your soup game!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) of cannellini beans, drained and rinsed

1 can (15 oz) of diced tomatoes, including their juices

4 cups of vegetable broth

1 medium onion, finely chopped

2 cloves of garlic, minced

2 large carrots, peeled and diced

2 celery stalks, diced

1 teaspoon of dried rosemary

1 teaspoon of dried thyme

1 bay leaf

2 cups of fresh kale, stems removed and chopped

2 tablespoons of extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering. Add the finely chopped onions and sauté for about 3-4 minutes, or until they are soft and translucent.

    Incorporate the minced garlic, diced carrots, and celery into the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables become tender.

      Sprinkle in the dried rosemary, dried thyme, and add the bay leaf. Allow the herbs to infuse their aroma into the vegetable mixture for about 1 minute, stirring occasionally.

        Carefully pour in the vegetable broth, then add the rinsed cannellini beans and the diced tomatoes with their juices. Stir well and bring the mixture to a gentle boil.

          Once boiling, reduce the heat to low. Allow the soup to simmer uncovered for 15-20 minutes, enabling the flavors to meld beautifully.

            After simmering, remove and discard the bay leaf. Gently stir in the chopped kale, cooking for an additional 5 minutes until the kale is wilted and tender.

              Taste the soup and season with salt and freshly ground black pepper according to your preference.

                Serve the soup hot, garnished generously with freshly chopped parsley on top for a vibrant touch.

                  - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Ladle the soup into bowls and finish with a sprinkle of additional parsley and a light drizzle of olive oil to enhance its vibrancy. Consider serving with crusty bread or garlic toast on the side for an irresistible dipping experience.