Here’s a warm and hearty Tuscan White Bean Soup recipe that’s full of rustic Italian flavor and super satisfying—perfect for cozy nights in or an easy weeknight dinner.

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🥣 Tuscan White Bean Soup

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: ~40 minutes

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🛒 Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
• 2 (15-ounce) cans white beans (like cannellini or Great Northern), drained and rinsed
• 1 (15-ounce) can diced tomatoes (fire-roasted is great!)
• 4 cups vegetable broth (or chicken broth for non-veg version)
• 2 cups chopped kale or spinach
• Salt and black pepper to taste
• Juice of half a lemon (optional, but brightens the flavor)
• Fresh parsley or basil for garnish (optional)
• Grated Parmesan cheese for topping (optional)

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🍳 Instructions

1. Sauté the base:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
2. Add garlic and herbs:
   Stir in garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add beans, tomatoes, and broth:
   Pour in the white beans, diced tomatoes (with juices), and broth. Bring to a gentle boil.
4. Simmer:
   Reduce heat to low and simmer uncovered for 15–20 minutes, letting the flavors come together.
5. Add greens:
   Stir in the kale or spinach and simmer for another 5–7 minutes, until wilted and tender.
6. Finish it off:
   Add lemon juice (if using) and season to taste with salt and pepper.
7. Serve:
   Ladle into bowls and top with fresh herbs and grated Parmesan if desired. Serve with crusty bread for dunking!

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📝 Tips & Variations

• Creamier texture? Mash some of the beans in the pot or blend a cup of the soup and stir it back in.
• Make it meaty: Add diced pancetta or Italian sausage at the beginning and brown it with the veggies.
• Want it vegan? It already is! Just skip the cheese topping or use a plant-based alternative.
• Using dried beans? Soak and cook them ahead of time, then use 3–4 cups of cooked beans in place of canned.