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Tuscan White Bean Soup

A comforting and hearty soup filled with creamy white beans, vibrant greens, and aromatic vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 tablespoons Olive Oil Essential for sautéing aromatics.
  • 1 medium Onion, diced Provides sweetness and flavor.
  • 4 cloves Garlic, minced Aromatic base.
  • 2 pieces Carrots, diced Adds color and texture.
  • 2 stalks Celery, diced Brings a lovely crunch.
Broth and Beans
  • 6 cups Vegetable Broth Opt for low-sodium for a healthier option.
  • 2 cans Canned White Beans, drained and rinsed Cannellini or Great Northern work well.
Greens and Seasoning
  • 2 cups Kale or Spinach, chopped Adds freshness and nutrients.
  • 1 teaspoon Dried Thyme Essential herb for flavor.
  • Salt and Pepper, to taste Enhances flavor.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Toss in the diced onion and sauté until translucent, about 5 minutes.
  2. Add the garlic, stirring until fragrant, about 1 minute.
Cooking
  1. Stir in diced carrots and celery, cooking for an additional 5-7 minutes until slightly softened.
  2. Pour the vegetable broth into the pot, bringing the mixture to a gentle boil.
  3. Once boiling, add the drained white beans, stirring to combine. Let it simmer for about 10 minutes.
  4. Add the chopped kale or spinach, along with dried thyme, salt, and pepper to taste. Simmer for another 5 minutes.
Finishing Touches
  1. Taste your soup and adjust seasoning as needed, possibly adding a dash of lemon juice.

Notes

For a heartier version, add diced potatoes or zucchini. Spice enthusiasts can stir in red pepper flakes. For a creamy twist, blend part of the soup and mix back in.