Description
Tuscan White Bean Soup is a warm, comforting, and hearty dish combining creamy white beans, fragrant herbs, and savory broth to bring a rich, soul-soothing taste inspired by rustic Tuscany. Perfect for chilly days or when you want a nourishing, simple meal made from pantry staples.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups dried white beans (Cannellini or Great Northern), soaked and rinsed (or 2 cans, rinsed)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 6 cups vegetable or chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt, to taste
- Black pepper, to taste
- 1 Parmesan rind (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the finely diced onion, carrots, and celery. Sauté gently for 5 to 7 minutes until the vegetables soften and release their sweet aromas.
- Add Garlic and Herbs: Stir in the minced garlic along with the rosemary and thyme sprigs. Cook for another 1 to 2 minutes, allowing the fragrant notes to bloom without burning the garlic.
- Incorporate Beans and Broth: Add the rinsed white beans to the pot. Pour in the broth until all ingredients are fully covered. Add the Parmesan rind if using to deepen the flavor.
- Simmer Slowly: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 to 40 minutes, allowing flavors to meld and the soup to thicken slightly.
- Season and Finish: Remove the rosemary and thyme sprigs and Parmesan rind. Season the soup with salt and pepper to taste. Sprinkle fresh parsley on top before serving. Enjoy your Tuscan White Bean Soup!
Notes
- Use dried beans for best texture: soak and cook your own beans ahead of time for creamier, authentic results.
- Save leftover broth to add extra flavor to future batches.
- Simmer low and slow to develop full flavors without overcooking beans.
- Don’t skip the Parmesan rind; it adds a subtle umami depth.
- Lightly crush fresh herbs before adding to intensify aroma and flavor.
- Canned beans can be used to save time—just rinse well to reduce sodium.
- This recipe is naturally gluten-free.
- For thicker soup, blend a portion of the cooked beans and vegetables then stir back in.
- Variations: add cooked Italian sausage or pancetta for more protein; add red pepper flakes for spice; add greens like kale or spinach near the end; use vegetable broth and nutritional yeast for vegan option.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Tuscan white bean soup, cannellini beans, hearty soup, Italian soup, vegetarian soup, gluten-free soup, comfort food, easy soup recipe