Description
This Easy Tuscan White Bean Soup is a hearty, one-pot meal that combines creamy white beans, tender vegetables, and fragrant Italian herbs into a rustic dish perfect for chilly nights. Packed with nutrients and naturally gluten-free, this comforting soup makes for a nourishing lunch or light dinner. It also freezes beautifully for meal prep!
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, with juices
4 cups vegetable broth
2 cups kale or spinach, chopped
1 teaspoon dried Italian herbs
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the white beans, diced tomatoes with juice, and vegetable broth to the pot.
5. Season with Italian herbs, salt, and black pepper.
6. Bring the soup to a gentle boil, then reduce heat and cover. Simmer for 20–25 minutes.
7. Stir in the chopped kale or spinach and cook until wilted, about 5 minutes.
8. For a creamier texture, blend 1–2 cups of the soup and return to the pot.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.
Notes
To save time, use pre-chopped mirepoix mix from the store.
For added creaminess without blending, stir in a spoonful of cashew cream or Greek yogurt.
This soup thickens as it sits—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg