Tuscan White Bean Soup Recipe
This Tuscan White Bean Soup Recipe features white beans, vegetables, herbs, and rich olive oil for rustic Italian comfort food.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
Beans and Broth
- 3 cans white beans drained and rinsed (or 2 cups cooked beans)
- 6 cups vegetable or chicken broth
Seasoning and Herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Optional Add-Ins
- 2 cups fresh spinach or kale
- Parmesan rind
- Lemon zest or juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until soft, about 7–8 minutes.
- Add garlic and cook for 30 seconds.
- Stir in white beans.
- Pour in broth and add herbs, salt, pepper, and bay leaf.
- Bring to a gentle boil.
- Reduce heat and simmer for 25–30 minutes.
- Remove bay leaf.
- Add greens if using and cook until wilted.
- Taste and adjust seasoning.
- Serve warm with olive oil drizzle and bread.