Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 2 sprigs fresh rosemary, chopped; 2 sprigs fresh thyme, chopped; 4 cups vegetable broth; 2 cans (15 oz) cannellini beans, drained and rinsed; 3 cups kale, chopped (or spinach); 1 tablespoon lemon juice; Salt and pepper, to taste

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If you’re ever in the mood for something cozy, hearty, and nourishing, this Tuscan White Bean Soup is exactly what you need. It’s one of those soups that just feels like home—the kind of comfort food that fills you up, makes your kitchen smell amazing, and warms you from the inside out. The white beans are tender, the broth is rich and savory, and the whole thing comes together in one pot. Trust me, you’ll be making this one again and again.

Why You’ll Love This Recipe

Full of cozy, Mediterranean flavors (hello, garlic, rosemary, and thyme!)
Hearty yet healthy—thanks to the beans and greens
Vegan, gluten-free, and a great option for meal prep
Makes the house smell amazing while it’s cooking (you’ll be hungry before it’s even ready)
Perfect for chilly nights or a light lunch

Ingredients (Sneak Peek!)

You’ll find the full list of ingredients below, but here’s a preview of what you’ll need:

White beans (cannellini or great northern are best)
Fresh rosemary and thyme
Garlic and onion for that savory base
Vegetable broth and a splash of olive oil
Kale (or spinach, if you prefer)
A squeeze of lemon juice for brightness

Directions

Sauté the Veggies

In a large pot, heat a bit of olive oil over medium heat. Toss in the chopped onion and cook it for about 5 minutes until it’s soft and translucent. Add the garlic, rosemary, and thyme, and let it cook for another minute—this is where all the wonderful aromatics come together.

Add the Beans and Broth

Next, stir in your white beans and vegetable broth. Bring everything to a simmer, and then let it cook for about 10 minutes. You’re not looking for it to boil, just a nice gentle simmer to let the flavors meld together.

Add the Greens

Once the broth has simmered for a bit, add in your kale (or spinach if that’s your go-to). Let it cook until the greens are tender and bright green—about 5 minutes. If you’re using spinach, it’ll cook even quicker, so keep an eye on it!

Season and Blend (Optional)

Now is when you can really make it your own. Taste the soup and add salt, pepper, or a little extra rosemary if you’d like. If you prefer a thicker soup, use an immersion blender to blend about half of the soup in the pot, leaving some of the beans and greens whole for texture. If you like it smooth, blend it all! (Totally up to you.)

Finish with Lemon

Once your soup is the right consistency, add a squeeze of fresh lemon juice. The citrus really lifts the whole dish and gives it a bright finish.

Serve and Enjoy

Ladle the soup into bowls, drizzle with a bit more olive oil if you want some extra richness, and maybe sprinkle with fresh herbs or a dash of red pepper flakes for a kick. It’s just the perfect bowl of goodness.

Expert Tips and Tricks

For a richer flavor, sauté the onion and garlic in olive oil until golden brown for about 10 minutes instead of 5
Add a Parmesan rind while the soup simmers for extra depth (just be sure to fish it out before serving)
If you’re looking for a more filling soup, add some cooked pasta or quinoa near the end of cooking
To make it extra creamy, blend all of the soup until smooth for a velvety texture

Recipe Variations and Possible Substitutions

Try different beans! Navy beans, great northern, or butter beans would work well in place of cannellini
If you’re not into kale, spinach works just as well—or even Swiss chard
Feel free to toss in some roasted garlic for a deeper flavor
Add a few diced potatoes for extra heartiness and creaminess

Serving and Pairing Suggestions

I love this soup with a crusty loaf of bread for dipping. A side of mixed greens dressed with balsamic vinaigrette balances out the richness. If you’re feeling indulgent, a sprinkle of vegan parmesan or regular parmesan on top is the perfect finishing touch.

Storage and Reheating Tips

This soup stores wonderfully! Let it cool to room temperature before storing in an airtight container. It will last for 3-4 days in the fridge. For longer storage, you can freeze it for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it’s thickened too much.

FAQs

Can I use canned beans?
Yes! If you’re using canned beans, just be sure to drain and rinse them before adding them to the soup.

Can I make this soup ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors continue to meld. Make it ahead and enjoy it throughout the week.

Can I use a different type of green?
Yes, spinach or even collard greens would work perfectly if you’re not a fan of kale.

Is this soup very spicy?
No, this soup is not spicy at all, but you can add red pepper flakes for a little heat if that’s your style.

Conclusion

This Tuscan White Bean Soup is a recipe you’ll want to keep close. It’s simple, nourishing, and packs a lot of flavor without requiring a ton of ingredients. Whether you’re warming up after a chilly day or just craving something comforting and wholesome, this soup delivers. Enjoy!

Tuscan White Bean Soup

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This Tuscan White Bean Soup is cozy, hearty, and nourishing with tender white beans, rich broth, and savory Mediterranean flavors. Perfect for chilly nights and a light lunch, this vegan and gluten-free soup is full of flavor and made in just one pot.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes, until translucent.
Add garlic, rosemary, and thyme, and cook for another minute until fragrant.
Stir in the cannellini beans and vegetable broth. Bring to a simmer and cook for about 10 minutes.
Add kale (or spinach) and cook for an additional 5 minutes, until greens are tender.
Season with salt and pepper, then blend half of the soup for texture (optional).
Stir in lemon juice, taste, and adjust seasonings.
Serve hot, with a drizzle of olive oil and a sprinkle of fresh herbs or red pepper flakes if desired.

Notes

For a richer flavor, sauté the onion and garlic for 10 minutes until golden brown.
Add a Parmesan rind while simmering for extra depth (remove before serving).
Blend all of the soup for a creamier texture.