A comforting, rustic Italian-inspired soup made with creamy white beans, tender vegetables, aromatic herbs, and a rich tomato broth. This wholesome one-pot meal is perfect for cozy weeknight dinners, meal prep, or a satisfying lunch.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Course: Soup, Main Course
- Cuisine: Italian-Inspired
- Diet: Vegetarian (Easily Vegan)
Nutrition (Per Serving)
- Calories: 295 kcal
- Protein: 15g
- Carbohydrates: 43g
- Fiber: 13g
- Sugars: 7g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 640mg (varies with broth)
- Potassium: 920mg
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (14–15 oz) diced tomatoes
- 3 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup water (adjust to desired consistency)
- 1 cup chopped kale or spinach
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice (optional)
- Fresh chopped parsley, for garnish
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
Step 1: Cook the Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, oregano, thyme, and red pepper flakes. Cook for about 1 minute, until fragrant.
Step 2: Build the Base
Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly.
Add the diced tomatoes with their juices and cook for another 2 minutes while stirring occasionally.
Step 3: Simmer the Soup
Add the white beans, vegetable broth, and water.
Stir everything together and bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 20–25 minutes to allow the flavors to blend.
Step 4: Make It Creamy (Optional)
For a naturally creamy soup, transfer 1–2 cups of the soup to a blender, blend until smooth, then stir it back into the pot.
Alternatively, use an immersion blender to puree part of the soup while leaving plenty of whole beans for texture.
Step 5: Finish
Stir in the chopped kale or spinach and cook for 3–5 minutes until wilted.
Add the lemon juice if using, then season with salt and freshly ground black pepper to taste.
Serving Suggestions
- Serve with warm crusty artisan bread.
- Pair with garlic toast or focaccia.
- Sprinkle with freshly grated Parmesan.
- Finish with a drizzle of extra virgin olive oil.
- Enjoy alongside a crisp green salad.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Tips & Variations
- For extra creaminess, stir in ¼ cup heavy cream or full-fat coconut milk before serving.
- Add cooked Italian sausage, shredded chicken, or turkey for a protein boost.
- Stir in cooked ditalini, orzo, or small shell pasta for a heartier meal.
- Add diced potatoes while simmering for additional texture.
- Fresh rosemary can replace thyme for a deeper herbal flavor.
- Finish with fresh basil for a brighter Italian flavor.
This hearty Tuscan White Bean Soup is packed with fiber, plant-based protein, and classic Mediterranean flavors, making it a nourishing meal that’s even better the next day.
