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Delicious bowl of Tuscan White Bean Soup garnished with herbs

Tuscan White Bean Soup

This hearty Tuscan white bean soup is a comforting and flavorful dish, packed with nutritious cannellini beans, fresh vegetables, and aromatic herbs. It's perfect for a wholesome meal on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 2 medium Carrots diced
  • 2 Celery stalks diced
  • 4 Garlic minced
  • 6 cups Vegetable broth
  • 1 14.5-oz can Canned diced tomatoes undrained
  • 2 15-oz cans Canned cannellini beans rinsed and drained
  • 1 tsp Dried rosemary
  • 1/2 tsp Dried thyme
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 4 cups Kale chopped, stems removed

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
  2. Add minced garlic, dried rosemary, and dried thyme to the pot. Cook for another minute until fragrant, stirring constantly.
  3. Pour in the vegetable broth and canned diced tomatoes, undrained. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
  4. Stir in the rinsed and drained cannellini beans, then season with salt and black pepper to taste. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
  5. Add the chopped kale to the soup during the last 5 minutes of cooking. Stir until the kale wilts and becomes tender.
  6. Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley or a drizzle of olive oil, if desired.

Notes

For an extra layer of flavor, consider adding a parmesan rind to the soup while it simmers, removing it before serving. A drizzle of high-quality olive oil before serving also elevates the taste.