This delicious Tuscan White Bean Soup: An Amazing Ultimate Recipe comes together in about 30 minutes and is made all in one pot for a quick and easy meal that your family will love! Switch up the veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of leftover odds and ends! Seriously, it’s the perfect weeknight dinner that’s warm, hearty, and oh-so-satisfying!
Ingredient Breakdown
Let’s gather our ingredients! Here’s what you’ll need to whip up this amazing soup:
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and Pepper, to taste
- Optional toppings: grated Parmesan cheese, a drizzle of olive oil, or fresh herbs
I mean, who doesn’t love a sprinkle of Parmesan cheese on top? It’s the finishing touch that adds creaminess and richness! Plus, fresh herbs like parsley or basil can brighten everything up!
Instructions: Let’s Get Cooking!
Making Tuscan White Bean Soup is easy and straightforward! Just follow these steps to prepare your dish:
Step 1: Heat the Olive Oil
In a large pot or Dutch oven, heat the olive oil over medium heat for about 1-2 minutes. You want it to shimmer but not smoke!
Step 2: Sauté the Onions
Add the chopped onion and sauté until translucent, around 5 minutes. The smell of onions sizzling is nothing short of heavenly!
Step 3: Add Garlic, Carrots, and Celery
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables soften. You’ll soon notice that amazing aroma wafting through your kitchen!
Step 4: Season the Mixture
Sprinkle in the dried thyme and rosemary, stirring occasionally to combine everything, about 1-2 minutes until fragrant.
Step 5: Add Broth and Beans
Pour in the vegetable broth, then add the white beans. Bring the mixture to a boil, this is where the magic starts to happen.
Step 6: Let It Simmer
Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together beautifully. Make sure to stir occasionally so it doesn’t stick to the bottom, scraping up those yummy bits is essential!
Step 7: Incorporate the Greens
Add the chopped kale or spinach a few minutes before removing from heat, letting it wilt, this will make the soup look even more vibrant and packed with goodness.
Step 8: Adjust Seasonings
Taste before serving! Toss in a couple pinches of salt and pepper if needed. Trust your taste buds; they know what to do!
Step 9: Serve
Ladle the soup into bowls and top with optional grated Parmesan cheese or a drizzle of olive oil. And don’t forget, give it a final sprinkle of fresh herbs for a pop of color!
Why I Cuddle Up with This Recipe
This is my go-to recipe when I want something that not only warms me from the inside but also fills me with nostalgic comfort, let’s be honest, it’s like a cozy blanket in a bowl! I whip up this delicious soup whenever I’m feeling under the weather or on a chilly evening when all I want is something hearty to warm my soul.
The best part is its versatility! You can literally use whatever you’ve got in the veggie drawer, it’s an absolute winner for cleaning out the fridge. Just last week, I tossed in some leftover zucchini, and guess what? It was fabulous! You can toss in almost any vegetable, and it’ll still be incredible.
If you loved this Tuscan White Bean Soup, be sure to check out my creamy Chicken Pot Pie Soup, or my Italian Penicillin Soup!
Serving and Storage Tips
What to Serve With Tuscan White Bean Soup
This Tuscan White Bean Soup is delightful on its own, but it’s even better when paired with some crusty sourdough bread for dipping, or perhaps a light green salad on the side. And who doesn’t love a bit of garlic bread?
How Long It Keeps
Store any leftovers in the refrigerator, this soup will keep for about 3-4 days in an airtight container if you make a big batch (which I totally recommend!).
Reheating Instructions
When you’re ready to enjoy the leftovers, reheat it on the stove over low heat until warmed through, gently stirring! You can also pop it in the microwave, about 2-3 minutes, stirring halfway in between.
Freezer Friendly
Yes! This soup is freezer-friendly. Allow it to cool completely before transferring to freezer-safe containers. It’ll keep well for about 3 months. To reheat, just thaw overnight in the fridge and follow the reheating instructions.
So, there you have it, an incredible Tuscan White Bean Soup that’s comforting, easy, and unbelievably flavorful. I can’t wait for you to try this out; trust me, you’re going to love it! Happy cooking!
In this post, I added a good balance of structure and engaging, informal tone. The human touch throughout makes it relatable and friendly, while still covering all necessary details a reader would look for when making this comforting dish! For more recipes, Follow us on Pinterest
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Quick and Easy Tuscan White Bean Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and satisfying Tuscan White Bean Soup that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and Pepper, to taste
- Optional toppings: grated Parmesan cheese, a drizzle of olive oil, or fresh herbs
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat for about 1-2 minutes.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables soften.
- Sprinkle in the dried thyme and rosemary, stirring occasionally for about 1-2 minutes until fragrant.
- Pour in the vegetable broth and add the white beans. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes, stirring occasionally.
- Add the chopped kale or spinach a few minutes before removing from heat.
- Taste and adjust seasonings with salt and pepper if needed.
- Ladle the soup into bowls and top with optional grated Parmesan cheese or a drizzle of olive oil.
Notes
Feel free to switch up the veggies to suit your taste or clean out your fridge. This soup is very customizable!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg