Description
A warm and comforting Tuscan-style soup made with creamy white beans, hearty vegetables, and fragrant herbs simple, wholesome, and packed with Mediterranean flavor.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups vegetable or chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried basil
1/2 tsp crushed red pepper flakes (optional)
2 cups chopped kale or spinach
1 tbsp lemon juice
Fresh parsley for garnish
Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; cook for 5–7 minutes, until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add broth, beans, diced tomatoes, salt, pepper, thyme, basil, and red pepper flakes.
5. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
6. Use a potato masher or the back of a spoon to mash some of the beans for a creamier texture.
7. Stir in kale and simmer for another 5 minutes until wilted.
8. Add lemon juice, taste, and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley and Parmesan if desired.
Notes
For a richer texture, add 1/2 cup of cream or coconut milk.
Serve with crusty bread or garlic toast for a complete meal.
This soup freezes well — store in airtight containers for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 740mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tuscan white bean soup, italian bean soup, kale and bean soup, mediterranean soup