My Hearty Tuscan White Bean Soup

🕒 Time

• Prep: 10–15 minutes
• Cook: 30–40 minutes

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🧾 Ingredients (serves 4–6)

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1½ tsp Italian seasoning
• ½ tsp dried thyme or rosemary
• ¼ tsp red pepper flakes (optional)
• 2 cans (15 oz / 425 g each) cannellini or white beans, drained & rinsed
• 4 cups vegetable or chicken broth
• 1 cup crushed tomatoes or diced tomatoes
• 1 bay leaf
• Salt & black pepper, to taste
• 2 cups kale or spinach, chopped
• 1 tbsp lemon juice or red wine vinegar
• Fresh parsley or basil, for garnish
• Parmesan cheese, for serving (optional)

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👩‍🍳 Instructions

1. Sauté the base
   Heat olive oil in a large pot over medium heat.
   Add onion, carrots, and celery. Cook 6–8 minutes until soft.
2. Build flavor
   Stir in garlic, Italian seasoning, thyme, and red pepper flakes.
   Cook 30 seconds until fragrant.
3. Simmer
   Add beans, broth, tomatoes, bay leaf, salt, and pepper.
   Bring to a gentle boil, then reduce heat and simmer 20–25 minutes.
4. Make it hearty
   Lightly mash some of the beans with the back of a spoon (or blend 1 cup of soup and return it to the pot).
5. Finish
   Stir in kale or spinach and cook 3–5 minutes until wilted.
   Remove bay leaf, add lemon juice, adjust seasoning.
6. Serve
   Garnish with herbs and Parmesan. Best with crusty bread.

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🍲 Texture & Flavor

• Thick, creamy broth (without cream)
• Hearty beans and vegetables
• Classic Tuscan herb warmth with a bright finish

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🔁 Variations

• Add protein: Italian sausage, shredded chicken, or pancetta
• Creamy Tuscan style: Stir in ¼ cup cream or coconut milk
• Slow cooker: Cook on LOW 6–7 hours
• Extra rustic: Add diced potatoes or zucchini
• Vegan: Use veggie broth and skip Parmesan